Toad in the hole

To make the batter, sift the flour into a large bowl and then add the salt and pepper. Make a well in the centre and break in the eggs.

Using a wooden spoon gradually beat the eggs into the flour then slowly beat in the milk until the batter has the consistency of double cream.

Strain and push any remaining lumps through the sieve. Stir in the thyme and then cover and leave to stand for 30 minutes, or ideally 3-4 hours.

Set the oven to 200°C/gas 6. Meanwhile heat a large non-stick pan and cook the sausages over a medium heat until golden brown all over. If you do not have a non-stick pan add a little oil.

Turn off the heat and brush the sausages with the mustard and then set aside. Place the dripping or white vegetable fat into an ovenproof dish and pop in the oven for 5 minutes or until the dripping is hot and hazy.

Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook in the oven for 35-40 minutes until well-risen and golden brown.

Serve immediately.