Serves 4

The Batter

8 oz Plain Flour
6 Eggs
½ Pt Milk
Teaspoon of Mustard

Beat the eggs, milk and mustard together with a whisk. Place flour in a bowl and make a well in the centre. Add the liquid and gradually mix in the flour to make a dropping consistency batter. Allow to rest for 1 hour before baking.

The Hole

6 Farmers’ Market Sausages
1 Onion – Finely Chopped
1oz Butter

Melt the butter in a frying pan. At the point of turning golden brown add the sausages. Allow the sausages to become golden brown all over but not fully cooked. Next add the chopped onion and fry for a further 1 minute.

Place the sausages and onions mix in a deep ovenproof dish. Pour the batter over the sausages so that they are just over half covered. Place in a hot oven to bake. The batter will rise like Yorkshire Puddings going extremely crisp on the top. Test the sausages to see if the juices run clear. Serve piping hot from the oven.

The Vegetables

A selection of autumn vegetables such as Curly Kale, Carrots, Parsnips, Turnips, Fennel, Spinach, Celeriac, Garlic, Leeks and Onions.

Take any one or a mixture of these vegetables and prepare in your normal way. However at the point of serving drain of any liquid and add a touch of butter, a drizzle of honey and some finely chopped rosemary. Sauté for an extra minute and serve. Really aromatic and tasty!

From FReSH-n-LOcAL