Cheat's toad-in-the-hole recipe

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C. Gently pinch the middle of each sausage, then twist and cut to make 16 smaller sausages. Divide the oil between 8 holes of a nonstick muffin tin and tilt the tin to make sure the holes are covered evenly. Divide the sausages between the holes and bake for 12 mins.
2. Meanwhile, shake the bottle of pancake shaker mix to loosen. Pour in the beaten egg and 200ml cold water. Replace the cap and shake the bottle for 2 mins or until the mixture is smooth.
3. Remove the sausages from the oven and increase the heat to gas 7, 220°C, fan 200°C. Gently shake the tin to move the sausages around a little, then pour the batter equally into the 8 holes so the sausages just poke through the top. Return to the oven and bake for 15-17 mins until puffed up and golden (do not open the oven door before this).
4. Meanwhile, simmer the kale in a pan of boiling water for 6 mins, adding the broccoli after 2 mins. Drain. Put the gravy granules in a measuring jug and add 280ml boiling water. Whisk for 1 min or until smooth. Serve with the mini toad-in-the-holes, kale and broccoli.

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