Warm up the kitchen this autumn with this vegetarian toad-in-the-hole. Succulent Linda McCartney sausages baked with puffy Yorkshire pudding.


3 large eggs
150g whole milk
130g plain flour
¼ tsp salt
drizzle of oil
4 Linda McCartney’s Red Onion & Rosemary Sausages (or your favourite Linda McCartney’s sausages!)


Blend all ingredients with a whisk or blender and rest the mixture for as long as possible before cooking – in the fridge overnight is best for the biggest rise, but this is optional.

When you are ready to cook, preheat the oven to 220°C and arrange an oven shelf near the top. Add a good drizzle of oil to a large, heavy baking dish (glass, cast iron or heavy tin is best) and add to the oven. The pan should be near the top, but with enough space for the Yorkshire pudding to rise.

After about 10 minutes of heating the pan, carefully remove and add the sausages. Return to the oven and cook for about 5 minutes. Carefully remove the pan again, turn the sausages and make sure they are evenly arranged in the pan. Pour over the batter and bake until the Yorkshire pudding is very well risen and crispy, 15-20 minutes.

Serve immediately with some steamed veggies and a nice veggie gravy.

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