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Sausages with Yorkshire pudding (toad in the hole Purnell-style)
Fruit and vegetables
2
onions
, thinly sliced
2 large sprigs
thyme
handful
watercress
Tins, packets and jars
200g/7oz
plain flour
1 tbsp
Worcestershire sauce
400ml/14fl oz
chicken stock
1 tbsp
yeast extract
mashed potato
Cooking ingredients
salt
4 tsp
sunflower oil
1 tbsp
sunflower oil
2 tbsp
sunflower oil
2 tbsp
balsamic vinegar
1 tsp
sugar
Dairy, eggs and chilled
200ml/7fl free-range
eggs
(about 4
eggs
)
200ml/7fl oz
milk
150g/5½oz
Cheddar
Meat, fish and poultry
12 good quality thin
pork sausages
Other
200ml/7fl oz
red wine
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