- 454 g thick pork sausages
- 2 x 125g packs batter mix
- 2 eggs
- 300 g frozen peas
- 60 g tinned sweetcorn, drained
- 170 g cherry tomatoes, halved
- 1 tbsp olive oil
- Black pepper, to season
Preheat the oven to 220°C, fan 200°C, gas 7. Arrange the sausages in a large ovenproof dish or baking tin. Pour over the oil and toss to coat. Cook in the oven for 15 minutes, until the sausages begin to brown.
Meanwhile, make up the batter mix using the eggs, following pack instructions, and pour into the hot dish around the sausages.
Return to the oven and bake for 30 minutes, until the batter has risen and is golden and crisp around the edges.
Meanwhile, bring a saucepan of water to the boil and cook the peas for 3-4 minutes. Drain and mix with the sweetcorn and cherry tomatoes. Serve immediately with the toad in the hole.
Chef's tip: make it veggie, by swapping the meat sausages for a pack of vegetarian ones.