Gran became an expert in making the most out of a few ingredients and stretching cheap cuts of meat into extravagant meals. Toad-in-the-hole was one of those meals, and of course, like many things, it stemmed from her Yorkshire pudding batter. The first time I saw my gran pull toad-in-the-hole out of the oven, I remember how wide my eyes were, dazzled by the hugely puffed and golden casserole dish with sausages poking out like turtle heads reaching out of their shells. It was a meal fit for a crowd, and a special treat on a Sunday (a day traditionally reserved for roasts in Britain). All everyone wanted was a corner piece of the casserole, a crispy edge, holding onto a fatty pork sausage with more eggy-soft, spongy Yorkshire pudding underneath. Comfort food at its finest.

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