Jamie Oliver's toad in the hole recipe is an 'all-time British classic'

Toad in the hole is a British classic, comprising sausages in a Yorkshire pudding, often paired with mashed potato, veg and gravy. There are many ways you can make it, but Jamie's is not too tricky and is ready in no time.

The recipe notes said: "An all-time British classic. Toad in the hole with perfect gravy makes a knockout meal." It's 677 calories per portion and requires just a few ingredients to make.

Ingredients

• Sunflower oil
• Eight higher-welfare sausages
• Four sprigs of fresh rosemary
• Two large red onions
• Two cloves of garlic
• Two knobs of unsalted butter
• Six tablespoons of balsamic vinegar
• One level teaspoon of vegetable stock powder or one organic vegetable stock cube

For the batter:

• 285ml milk
• 115g plain flour
• Three large free-range eggs

Method

Whisk the batter ingredients together with a pinch of sea salt, and put to one side. The recipe notes say: "I like the batter to go huge, so the key thing is to have an appropriately-sized baking tin, the thinner the better, as we need to get the oil smoking hot."

Put two tablespoons of sunflower oil into a baking tin, then place it on the middle shelf of your oven at its highest setting (240C-250C). Place a larger tray underneath it to catch any oil that overflows from the tin while cooking.

When the oil is hot, add the sausages and keep an eye on them and allow them to colour until lightly golden. At this point, take the tin out of the oven, being very careful, and pour the batter over the sausages. Throw in a couple of sprigs of rosemary.

Carefully put the tin back into the oven and close the door. Do not open for at least 20 minutes; otherwise, you could risk the Yorkshire pudding not rising. Remove from the oven when golden and crisp.

If you want to take it one step further, you could also make your own gravy. To do so, peel and finely slice the onions and garlic, then simply fry off in butter on medium heat for about five minutes, or until they go sweet and translucent.

You could add a little thyme or rosemary here, if you like. Add the balsamic vinegar and allow it to cook down by half.

At this point, add a stock cube or powder. You can get some good ones in the supermarket that aren't full of rubbish, according to Jamie.

Sprinkle this in and add a little water. Allow to simmer and you'll have a tasty onion gravy.

Serve at the table with the toad in the hole, mashed potatoes, greens and baked beans.