After a hard day spent farming (or running your and other people's lives) your appetite is enormous, and this is what Tim calls a 'proper' toad-in-the-hole for hungry workers. Have fun and play around with using different sausages to make a new variety of flavours in a classic dish.


1. Preheat the oven to 165°C fan. On the underside of each chicken breast, cut a lengthways incision large enough for a sausage. Stuff the chicken breasts with the sausage, then wrap a strip of bacon around each breast to secure the sausages in place.

2. Brush a metal roasting tin all over with the olive oil, place in the toads and cook for 20 minutes. Meanwhile, make a batter: blend together the eggs, milk and flour with a hand-held blender (or whisk) until smooth, then set aside to rest for 10 minutes.

3. Increase the oven temperature to 180°C fan, and pour the batter into the tin with the toads. Place the tin in the top half of the oven and bake for 40 minutes.


For the toads
• 4 skinless chicken breasts
• 4 sausages
• 4 rashers of streaky bacon
• 1 tbsp olive oil

For the batter
• 3 eggs
• 200ml milk
• 175 g plain flour