British Toad in the Hole with Sweet Potato Mash

Method

1. Heat the oven to 220C. Halve 4 lean pork sausages, arrange them in a dimpled baking tin, drizzle 1 tablespoon of oil over them and bake for 20 minutes, turning at the 10 minute mark so they color evenly.
2. Meanwhile crack 2 eggs into a large bowl, add 100g of all purpose flour and 100ml of low fat oat milk, and whisk hard until the batter is smooth and free of lumps.
3. Wearing oven gloves, take the hot tin of sausages out, quickly pour the batter over to cover, scatter fresh rosemary leaves on top and return it to the oven for another 15 minutes until the batter has puffed up tall and turned golden brown.
4. During those 15 minutes, boil or steam 150g of sweet potato until soft, mash it with a fork and season with fine salt and ground black pepper. Boil 60g of green beans and lift them out early to keep them crisp.
5. Serve with the sweet potato mash and green beans, pour 200ml of hot gravy generously over the top and eat straight away.

Tips

• Lean pork sausages instead of fatty ones keep the dish lighter without losing flavor.
• Sweet potato in place of regular potato gives a better color and a natural sweetness.
• Oat milk is thinner than dairy milk, so whisk the batter for an extra minute until smooth.
• Pour the batter while the tin is genuinely hot, which is what makes it climb.
• Do not open the oven during the last 15 minutes, as an early look collapses the batter.