Toad in the hole

1 cup flour
2 eggs
1 tbsp wholegrain mustard
150ml milk
150ml cold water
Salt and freshly ground black pepper
4 pre-cooked sausages (see tip at end of recipe)
4 slices rindless streaky bacon
3 tbsp olive oil
Prepared brown onion gravy (made from a packet mix)

1. Place flour in a bowl and whisk in the eggs, mustard, milk and water. Season with salt and pepper, beating out any little lumps of flour. The batter should be the consistency of slightly thickened cream.

2. Set batter aside to rest for 15 minutes. Preheat the oven to 220°C. Wrap each sausage in a slice of bacon.

3. Put oil in a roasting tin and leave it in the oven until it’s smoking. Pour the batter into the hot, oily pan e it will sizzle. Arrange the wrapped sausages in the batter.

4. Return to the oven and bake for 25 to 30 minutes or until puffed and golden brown. Serve with brown onion gravy.