Yorkshire pudding fillings:

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2 rashers of higher-welfare smoked streaky bacon

4 chipolata sausages

4 fresh sage leaves

4 leftover roast potatoes

4 tablespoons leftover stuffing

8 leftover Brussels sprouts

2 sprigs of fresh rosemary

100 ml sunflower oil

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Yorkshire pudding:

3 large free-range eggs

100 g plain flour

250 ml semi-skimmed milk

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Gravy:

1 leek

25 g unsalted butter

1 heaped tablespoon plain flour

1 tablespoon cranberry sauce

700 ml free-range chicken stock

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1. Preheat the oven to 220ºC. For the Yorkshire, beat the eggs into the flour with a pinch of sea salt, then gradually whisk in the milk to give you a smooth batter, and pour into a jug.

2. Wrap half a rasher of bacon around each sausage, poking in a sage leaf, too. Pop on to a baking tray with the potatoes (roughly chop, if you like), balls or pinches of stuffing, and the sprouts. Pick over the rosemary leaves and place in the top of the oven for 10 minutes.

3. For the gravy, wash, trim and finely slice the leek, then put it into a frying pan on a medium heat with the butter or dripping. Cook for 10 minutes, or until soft, stirring occasionally.

4. Have your jug of batter ready and two oven gloves or tea towels. Make sure there is enough oil in the pan with our vegetables and sausages for the batter to not stick and then pour the batter into the pan. Return to the oven for 20 to 25 minutes, or until the Yorkshire is puffed up and golden.Serve the toad in the hole with the dirty gravy, any extra cranberry sauce, and with a nice fresh slaw on the side.