Toad in the Hole w Cheese Bratwursts and Ploughman’s Platter Topping

Method

1. Preheat oven at its highest setting 240–250ºC
2. Whisk the batter ingredients together with a pinch of sea salt, and put to one side.
3. Fry the mushrooms over medium heat with a little oil until slightly caramelised. Remove from the pan and set aside
4. Put 2 tablespoons of sunflower oil into a baking tray [the thinner the tray the better - ceramic isn't great as you need it to be smoking hot to help the pudding rise and cook thoroughly]. Place it on the middle shelf of your oven. Place a larger tray underneath it to catch any oil that overflows from the tray while cooking.
5. Once the tray is very hot add the sausages and carefully allow to cook a few mins until they start to caramelise, Remove the tray from the oven and pour the batter all over the sausages, sprinkle over the browned mushrooms and 3-4 sprigs of rosemary. Place it back in the oven closing the door and not reopening it for 20 mins. Set your timer. Opening the door deflates the pudding so do not be tempted to open it to check!
6. In the same frying pan add a little more oil and gently fry the onions over medium heat for 10 mins. Add the BBQ sauce and the rosemary and cook for a further 5 mins. Set aside
7. To serve: layer the sausage bake with BBQ onions and then top with cornichons, radishes and crumbled cheddar. Garnish with extra rosemary sprigs
8. Delicious with a side of mash potato, seasonal greens or a fresh garden salad...garlic bread isn't a bad side option either!