INGREDIENTS

Rapeseed oil
6 -8 quality sausages
A sprig of fresh thyme
2 knobs of butter

For the batter

300ml milk
120g plain flour
1 pinch salt
3 free-range eggs

PREPARATION METHOD

Mix the batter ingredients together, and put to one side. The batter can rise considerably, so choose a descent sizes oven proof dish or baking tin.

Put a splash of rapeseed oil and the butter into the dish or baking tin, then pop into middle of your oven at its highest setting 240–250ºC/475ºF/gas 9. When the oil is very hot and slightly smoking add your sausages. Cook for 10 minutes only, the sausages will have plenty of time to colour up later.

Next add the the batter and a sprig of thyme to the dish of sausages. It will bubble a little, so carefully put the tin back in the oven. Don't open the oven for at least 20 minutes. Just like Yorkshire puddings, the batter can wilt if the oven temperature drops suddenly. Remove from the oven when golden and crisp, depending on your oven, 30 - 35 minutes.

Serve with good old fashioned cauliflower cheese and Great British Proper Brown Sauce.