Chipolata toad in the hole with creamed butternut squash

Method

1. Put the flour, eggs and 200ml of the milk in a jug with a pinch of salt and use a hand mixer balloon whisk to whip into a smooth batter. Put in the fridge to rest – overnight if possible or 30 minutes at the very least.
2. Meanwhile, slice the onion and garlic, then peel, deseed and dice the squash. Once the batter has rested, heat the oven to 180°C fan/gas 6, pour the 3 tbsp oil into a large oven dish or deep-sided oven tray and put in the oven to heat up.
3. While the oil is heating up, put a saucepan over a medium heat with a dash of oil. Add the onion and garlic and cook for about 5 minutes to soften. Add the diced squash and tarragon leaves, cook for 5 more minutes, stirring occasionally, then pour in the remaining 150ml milk with the cream and mustard. Simmer for 20-25 minutes until the squash is soft.
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4. As the squash begins to simmer, and once the oven is up to temperature, add the sausages to the dish/tin and cook for 5 minutes. Remove from the oven, arrange evenly in the dish/tin, then pour over the batter and quickly return to the oven for 15-20 minutes, reducing the heat to 160°C fan/gas 4 after 10 minutes.
5. Taste the creamed butternut squash and season with salt and pepper. Divide the toad-in-the-hole into 4 portions and serve with the creamed squash and redcurrant jelly on the side.