Easy cheesy‑mustard “toad in the hole” with broccoli

• plain flour↗140g g
• large eggs↗3
• milk↗300ml ml
• wholegrain mustard↗2 tsp tsp

  plus 1 tbsp

• vegetable oil↗3 tbsp tbsp
• Kemberland sausages↗6
• broccoli with long stems↗100g g
• leek↗1

  sliced thick

• mature cheddar↗50g g

  grated

• large onion↗1

  thinly sliced

• plain flour↗2 tbsp tbsp
• sherry vinegar↗1 tbsp tbsp
• thyme↗3

  sprigs

• fresh chicken stock↗600ml ml

Step-by-step instructions

1. 1

   Sift the flour and crack the eggs into a large bowl, season and whisk with a whisk until a thick, homogeneous mixture. Add the milk, stirring until the batter reaches the consistency of thick cream, then fold in 2 tsp mustard. Let rest for 30 minutes.

2. 2

   Preheat the oven to 240 °C/220 °C fan/gas 9. Pour 2 tbsp oil into a heavy baking dish, pot or oven‑safe skillet and spread it over the surface, then place on the middle rack for 10 minutes. Add the sausages, spacing them apart, and cook for 5‑7 minutes, then add the broccoli and sliced leek, and cook another 3 minutes. Mash the cheese with 1 tbsp mustard.

3. 3

   Pour the batter over the sausages, broccoli and leek, then sprinkle most of the mustard cheese. Bake for 15 minutes, then lower the temperature to 220 °C/200 °C fan/gas 7 (do not open the oven door during this). Sprinkle the remaining mustard cheese and bake another 5‑8 minutes until the cheese melts and the batter rises and turns golden‑brown.

4. 4

   Meanwhile, make the sauce. Sauté the onion with the remaining oil for 10‑15 minutes until lightly golden, adding a splash of water if it starts to stick. Stir in the flour until it disappears, then add the vinegar and thyme. Season well. Cook until the vinegar evaporates, then pour in the broth and simmer uncovered for 10 minutes or until the sauce reaches the desired thickness.