This is a delicious autumn week night recipe – draw the curtains, pour yourself a large glass of red wine and enjoy! It takes very little preparation, so great if you’re short of time too…and there should be leftovers for the next night.

Serves 4

You will need:

6-8 Fresh Venison Sausages

4 Large Cooking Potatoes

6 Carrots

1 Head of Brocolli

Olive Oil

Wholegrain Mustard

3 Tblespoons Butter

Yorkshire Pudding Batter…

6oz/350g Plain Flour

4 Large Eggs

350ml milk/ 220ml water

Pinch of Salt and Pepper

Cooking:

Start off by browning the sausages. Put a dash of olive oil into a shallow saucepan and cook for round 10 minutes on a medium heat, turning continously. Remove from the heat when browned all over and put to one side.

Prepare the Yorkshire pudding batter by sieving the flour into a bowl. Break the 4 eggs into a well in the middle of the flour, add a pinch of salt and pepper. Whisk the eggs into the flour and slowly pour the milk/water mixture whilst continuously whisking.

Pre-heat the overn to 220 °C (conventional oven), 200 °C (fan). Place a large baking tray inside the oven with a good dose of olive oli in it. Heat until the olive oil crackles. Take out the oven and add the sausages, pour over the batter mixture and place back in the oven. Cook for around 40 minutes, until the batter has lightly browned on the surface. TIP: Don’t open the oven during cooking, it will help the batter rise.

At the same time, boil potatoes for around 40 minutes (with skins for added fibre). Remove from the heat, drain and mash with 3 tablespoons of butter, pinch of salt and pepper and a good dollop of Oxford wholegrain mustard.

Cheat with the gravy and use Bisto (but add a dash of red wine for extra flavour). Serve with steamed broccoli, carrots and happy flatmates/partners!

Emily @FashionBite xx