Toad in the Hole (serves 4-6)

Ingredients:

8-12 Thick Pork Sausages
(we recommend your butcher or Tesco's finest range)
2 Large Eggs
300ml (½ pint of milk)
Sunflower Oil

Method:

1)    Turn on the oven to pre-heat to 220 degrees

2)    Sift the flour in to a large mixing bowl and make a well in the flower

3)    Add both eggs to the mix and a little milk, start mixing until you get a smooth paste, keep adding more milk until the butter has the consistency of single cream. Using a blender will help ensure a good consistency.

4)    Leave the batter mix to stand, meanwhile add sunflower  oil to a baking tray place the sausages in the baking tray and place in the oven.

5)    Keep checking and turning the sausages, once the sausages start to take on some colour this should table about 10 minutes>

6)    Then add the batter mix, return to the oven and leave for 20-25 minutes or until the batter is risen and is a lovely golden brown.

Which wine?

With this recipe we recommend the Ravenswood Zinfandel 2007, currently on sale at Waitrose for £8.54.

"Ravenswood's winemaker Joel Peterson is the zinfandel guru of California and this is one of his most impressive wines. It is awesome value and is one of the smoothest and most awe-inspiring big reds out there. Try it and your taste buds will be pulverised lovingly with extraordinarily delicious waves of black fruit" Review by Matthew Jukes - Daily Mail [See more reviews]