- 140g plain flour
- 3 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 300ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 2 tsp wholegrain mustard, plus 1 tbsp
- 3 tbsp vegetable oil
- 6 Cumberland sausages
- 100g long stem broccoli
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 1 leek, cut into thick slices
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 50g mature cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
For the gravy
- 1 large onion, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tbsp plain flour
- 1 tbsp sherry vinegar
- 3 thyme sprigs
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 600ml fresh chicken stock
Tip the flour and eggs into a large bowl, season and whisk to a thick, smooth paste. Stir in the milk until the batter is the consistency of single cream, then stir in 2 tsp mustard. Leave to rest for 30 mins.
Heat the oven to 240C/220C fan/gas 9. Pour 2 tbsp oil into a heavy roasting tin, casserole dish or ovenproof skillet pan and tip to fully coat with the oil, then put on the middle shelf of the oven for 10 mins. Add the sausages, well spaced apart, and cook for 5-7 mins, then add the broccoli and sliced leek, and cook for another 3 mins. Mash the cheese with the 1 tbsp mustard.
Pour the batter over the sausages, broccoli and leeks, then scatter over most of the mustardy cheese. Cook for 15 mins before turning the oven down to 220C/200C fan/gas 7 (don’t open the oven door during this time). Sprinkle over the remaining mustardy cheese, then cook for 5-8 mins until melted, and the batter is puffed and golden brown.
Meanwhile, make the gravy. Fry the onion with the remaining oil for 10-15 mins until lightly golden, adding a little water if they catch. Stir in the flour until it disappears, then add the vinegar and thyme. Season well. Sizzle until the vinegar evaporates, then pour in the stock and bubble uncovered for 10 mins, or until the gravy is the thickness you prefer.
Make it meat freeTo make a meat-free version, simply use vegetarian sausages and make the gravy with vegetable stock.