Okay, we're gonna cook something so scrumptious, so delicious, it comes up a lot in comments online and that is a recipe for toad in the hole.

Yes, you heard it right, toad in the hole.

So the toad theoretically is a sausage and you roast it up with a beautiful batter that you pour inside and that gives you a Yorkshire pudding.

I'm gonna make a beautiful gravy to go with it with some steamed greens, happy days.

First up I've got nine beautiful sausages.

So the first sausage I'll put the big pan here on a medium heat and then I'll squeeze the sausage out of the skin and of course the quality of your sausage makes all the difference.

Go for a big one because who doesn't like a big sausage.

We're gonna fry this sausage and we're gonna break it up with a spoon, so let that do its thing.

The eight sausages left go into that tray.

I'm gonna give it a little kiss with oil and then in this tray I want about half a centimetre of oil.

So with the sausage here just toss them up like that.

So I'm going to cook the sausages for 10 minutes.

I'll also put this tray in as well to preheat the oil, right.

Because one of the things about having a really good Yorkshire pudding is having that heat.

So in it goes, back to this little story here.

Next up three onions - I'll just slice them up like this.

I've gone quite fine but if you want to kind of go a bit more rustic on the onions that's absolutely fine.

We can now give it a generous seasoning with pepper, I'll turn them down to a medium heat.

Fry them for about 20 minutes, okay I'm crying, I'm emotional about it, but we want to get the lovely flavour out of the sausage into the onion.

So we're going to make the most beautiful simple, light Yorkshire pudding batter with a twist, okay.

So I've got 700 grams of plain flour, good pinch of salt.

Then I've got 500 mils of beautiful organic whole milk and then here's the twist - 450 millilitres of good beer.

Could be a lager, I've gone for a beautiful wheat beer, nice and fruity, nice and fresh.

So all I want to do now is whisk it up.

Then we're going to go in with our eggs, so in we go with 14 large free range eggs.

That's going to give it the rise and kind of come out of the tray and make it fluffy.

Whisk it in until it's nice and silky smooth.

We need to get this batter into the two trays in as quicker time as possible safely.

So what you can do is just pour some of this batter, half of it into a jug and now put them somewhere where you can get to it easy when you open the door.

I'm gonna put some rosemary in each tray.

So just a little handful like that, right let's do this.

Okay, nice and calm, nice and quick.

So in with half of the rosemary like that, look at it frying.

I'll do exactly the same on these sausages here, like that.

I'll take this jug first, so pour that batter in and around the sausages just like that.

So that goes back on the top and then for this second tray, we'll go in with the rest of the batter and I'll fill it up about two centimetres off the bottom and then I'll put this under here.

Door closed, don't touch it.

Once you close the door, don't go back to it for 30 minutes, leave it.

Because you want to keep that pressure that temperature in there and that's how you get that amazing kind of growth of the Yorkshire pudding.

So the way to take these beautiful onions to the next level is a couple of little tricks.

First up - brown sauce.

Two tablespoons of the sauce goes in, grab a little bit of whole grain mustard, just a teaspoon.

Thickening agent, we're going to use flour.

So two heaped tablespoons of plain flour goes in.

I'm gonna go in with one chicken stock cube.

Chicken or beef, it doesn't matter and then we'll stir it all in and then I've just got a boiled kettle here.

You want about 700 millilitres to a litre of water.

I'll just keep that slowly going over until that's ready in about 20-25 minutes, happy days.

So the toad and hole is nearly ready, I'm very very excited.

It doesn't matter how many times I've made this, I get excited every time.

I think I'll take a little ladle, this gravy and just pour it in.

Look at that, beautiful.

Got the steamed greens.

Come on, let's do this.

Look at that! Come on! Yes! So here we have the beautiful toad in the hole.

Stodgier, a bit lower and then this is the reason that I've gone double whammy - look at this, come on!

Crispy, gorgeous, golden.

Right let's get in there, slice this up.

I just love this dish, so there we go.

The gorgeous sausage, nice little bit of curly kale.

Let's go over with some of this epic, epic rustic gravy and of course as you're indulging in that, then you get in here, just rip off a nice little hunk.

Guys double whammy - big yorkie, toad in the hole, mega gravy, few bits of green on the side.

When you feel really hungry, the weather's a bit miserable you know you get a bit of Yorkshire pudding ... so good.

I want to see you guys doing this.

Get amongst it and have a little try, happy days.