Day 201: pillowy and crisp

I haven’t made - or eaten - toad in the hole for what feels like eons. So, with a selection of unlabelled sausages I found in the freezer, I decided to make Nigella’s for Day 201. I think some were, rather fittingly, turkey and pork with cranberry; and the others, Toulouse-style, with pork, bacon, red wine and garlic.

Nigella’s Toad In The Hole

Little, fat sausagemeat patties nestled cutely in a giant Yorkshire pudding. A pillowy, crispy-shelled pan of happiness. Petits pois with bacon, sherry and cream on the side, and a thick marsala-splashed gravy for joyous pouring over the top.

The recipe for this one can be found on p453 of Nigella Kitchen.