Ingredients (Serves 4)

• 150g/5oz plain white flour
• 4 free-range eggs, lightly beaten
• 150ml/1/4pt whole milk
• 2 tbsp olive oil
• 8 Cumberland sausages
• 1 large tomato, sliced
• 6 field mushrooms, sliced
• 2 tbsp finely chopped parsley

Place the flour in mixing bowl, make a well in the centre and pour in the eggs with a little of the milk. Beat well, bringing the flour into the centre and adding the remaining milk as you go, until you have a smooth batter.

Leave it to rest (you can prepare the batter at least 2 hours ahead).

Preheat the oven to 170ºC, 325°F, Gas 3.

Heat the oil in a non-stick frying pan over a medium heat and cook the sausages until browned all over. Pour any fat from the pan into a roasting tin.

Place the sausages on a rack over the roasting tin and cook in the oven for 10 minutes.

Lift off the rack and sausages. Increase the oven temperature to 200ºC, 400°F, Gas 6. Lay the tomato and mushroom slices in the tin and roast for 5 minutes.

Stir the parsley into the batter.

Arrange the sausages on top of the mushroom and tomato then pour over the batter. Bake for 30-40 minutes, until the batter is well-risen and golden.