Honey and mustard toad in the hole

Method

1. To make the batter, beat the milk and eggs in a mixing bowl, then whisk in the flour with a good pinch of salt. Set aside (see Make Ahead).
2. Heat the oven to 230°C/fan210°C/gas 8. Heat 2 tbsp of the sunflower oil in a large frying pan over a medium-low heat. Fry the sausages gently for 10 minutes, turning occasionally. Add the mustards and the honey for the final 2 minutes and cook, stirring, until the sausages are golden and sticky.
3. Meanwhile, spoon 1 tbsp each of the remaining sunflower oil into 6 x 18cm pie tins. Put on a big baking sheet, then transfer to the oven to heat. When the oil smokes, remove the tray from the oven and put it on the hob over a medium-high heat to keep the oil hot. Pour the batter into the tins to halfway – it may sizzle and spit, so be careful. Divide the sausages among the tins, then bake on the sheet for 20 minutes until the toads are puffed and golden. Serve with cheesy mash.