Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.

In a bowl, mix together the flour and salt, to ensure the salt is evenly distributed.

Measure out the milk and water in a measuring jug, then crack the eggs into the same jug. Whisk together with a balloon whisk (or a fork, if you don’t have a balloon whisk).

Pour the eggs/milk/water mixture into the flour/salt mixture slowly, whisking constantly to ensure the ingredients are well combined.

Pour the batter into the jug (to make it easier to pour into the roasting tin later).

Leave the batter to rest for 20 minutes (during which time you will part-cook your sausages).

Place the olive oil in a roasting tin and use a pastry brush (or your hands!) to thoroughly coat the base and sides of your roasting tin. (This will stop the batter from sticking.)

Put the sausages into the roasting tin and place the tin in your preheated oven for 15 minutes.

After 15 minutes, remove the roasting tin from the oven and turn the sausages over using tongs. Quickly pour the batter into the tin and return it to the oven immediately. Work as fast as you can – the quicker you work, the better your Toad In The Hole will puff up. (If any of your sausages accidentally turn back over when you pour in the batter, you can quickly reposition them, using tongs, but don’t spend too long on this!)

Return the tin to the oven for 25 to 30 minutes, or until crisp and brown on the top but still a little bit squidgy underneath. (And your sausages should be perfectly cooked!)

While the toad is in the oven, prepare your vegetables and gravy.

Serve the toad as soon as it comes out of the oven for maximum puffiness!