Ingredients
For the batter
- Plain flour |150g|
- Eggs |4| whisked
- Whole milk |150ml|
- Water |70ml|
- Nutmeg | | generous grating
- Fine salt | | generous pinch
- Black pepper | |
For the roast tray
- Veggie sausages |6|
- Leek |1 large| trimmed and cut into 2cm rounds
- Brussels sprouts |200g| halved
- Sage & onion stuffing |300g| made into balls
- Neutral oil |100ml| rapeseed or mild olive oil, plus extra for drizzling
Ingredients
For the salad
Method
Make the batter
- Whisk the flour, salt, nutmeg and pepper in a bowl
- Whisk the eggs, milk and water separately
- Pour half the wet into the dry and whisk until smooth then add the rest and whisk well again
- Rest for around 30–90 minutes
Par-roast the tray
- Preheat the oven to 220°C
- Drizzle a little oil in the tray and add sausages, leeks, sprouts and stuffing balls to a large metal roasting dish
- Drizzle with a little more oil and season
- Roast for 15 minutes until beginning to colour
Add the oil
- Pull the tray out and pour in the remaining oil so you have a layer around 5mm thick
- Return to the oven for 5 minutes until the oil is shimmering hot
Add the batter
- Slide the rack out slightly without fully removing the tray
- Carefully pour the rested batter evenly around the sausages and vegetables
- Slide back in and close the door quickly so you don’t lose too much heat
Bake
- Cook for 25–30 minutes without opening the oven
- It should be deeply golden, risen high at the edges and crisp
Serve
- Serve immediately with onion and cranberry gravy and cranberry jelly
Method
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