This is a summery version of toad in the hole for all you comfort food lovers. It has asparagus, peas, leek and lemon zest in the batter mix. Which makes it all summery, fresh and delicious. If you don’t want to go the whole hog, then you could just add the lemon zest to your Yorkshire pudding mix, for a zesty twist roast dinner.
Oven: 220 deg C
2 asparagus per person
Half a leek finely chopped
A handful of frozen peas
6 good quality sausages, or veggies sausages
150g plain flour
Zest of a lemon
1/2 pint of milk
Preheat the oven to 220 deg C, successful Yorkshire puddings need a hot oven.
Whisk milk, eggs, plain flour and lemon zest I a bowl until smooth.
Prick the sausages and cook in the oven for 10 minutes, add the leaks for a further 2 minutes.
Stir into the batter mix the asparagus and peas. Then cook for 30-40 minutes.