Toad in the hole is a classic family supper, this recipe makes it suitable for summer by packing it with loads of seasonal veg, feel free to swop vegetables for what you have or prefer. This fuss-free recipe is great for serving alfresco with family or friends any day of the week.



3 tbsp sunflower oil
12 chipolata sausages
1 x 110g pack baby leeks, halved
125g pack asparagus tips
100g frozen peas
For the batter
150g plain flour
½ lemon, zested
3 large eggs
300ml milk
1 tbsp chopped parsley
For the gravy
4 tbsp chicken gravy granules
1 tbsp wholegrain mustard
1 tbsp lemon juice


Preheat the oven to gas 7, 220°C, fan 200°C. To make the batter, whisk all the ingredients in a bowl with ¼ tsp salt until smooth. Set aside to rest.

Meanwhile, pour the oil into a large roasting tin. Add the chipolatas and bake for 8 mins. Tip in the leeks and cook for 2 mins more.

Stir in the asparagus and peas, then pour over the batter. Bake for 30-35 mins, until puffed and golden.

To make the gravy, heat the ingredients in a pan with 500ml boiling water, stirring until smooth and slightly reduced. Serve with the toad in the hole.