It’s Soph’s work xmas do this week, so I’ve taken it upon myself to provide a good hangover breakfast the next day. For this I’ve chosen Nigel Slater’s breakfast toad-in-the-hole.

Basically you cook a fry up: sausages, bacon, mushrooms, black pudding, and shove in pancake batter – easy!

For the batter I’m going to use some of my rye sourdough, which gives me:

• 2 eggs
• 75g plain flour
• 50ml milk
• 150ml rye sourdough starter
• 1 Tbsp homemade mustard
• Seasoning

And just mix together.

To bake, put the fry up ingredients and a couple of tablespoons of oil in a baking dish and get very hot (fat almost smoking) in a 220C fan oven.

Then pour over the batter and return to the oven for 10 minutes, before giving it another 20 minutes at 180C fan. Unfortunately I misread the temperatures this morning… so it went in at 180C, and didn’t puff up properly. Not as easy as I thought…

We’re having it with some leftover roast potatoes, which I’ll fry up with onions.