In a large mixing bowl or jug with a pouring lip, mix together flour, milk, eggs and salt and whisk till well combined. Cover bowl/jug with plastic wrap and place in the fridge for an hour.

Cook your sausages in the oven on bake or shallow fry, which ever you prefer, until well browned. They should ideally be well browned but only 3/4 cooked in the middle at this stage. Take out of the oven and put aside.

After the batter has been in the fridge for 50 minutes, turn empty oven up onto 220°C (425°F). Then take a 9x13 inch oven dish and in the bottom put about a half a centimeter (1/4 inch) of vegetable oil in the bottom. (Dont use olive oil as that will smoke too much). Place in the middle of the oven and heat until starting to smoke.

Take the batter out of the fridge and have your sausages ready beside it. The next part is done quickly...this is to ensure that your batter will rise and be light and airy.

Quickly (but carefully of course!), take the hot pan out of the oven, closing the door again as you do to keep the heat in, and place on a metal top on the bench or a large board as it will be HOT! Immediately pour in the batter evenly and then push in the sausages evenly around the pan, and then quickly put it back into the oven again for 20 minutes. *DO NOT* be tempted to open the door during that 20 minutes or your batter will go flat and become more dense.

After 20 minutes, carefully take out of the oven and sit it again for about a minute before taking the Toad In The Hole out on to a chopping board and divvying up the portions on the dinner plates with the rest of the meal.

Enjoy!! 😊