How could I resist making a couple of Nigel Slater's wonderful recipes.
We find from reading his books, Nigel calls Toad in the Hole - 'Toad' - and has always fondly called it this since he was a child.
The sausages used should really be the herby variety, but in the freezer I had some fabulous pork sausages made by my local Q Guild butcher. Obviously for the photograph, herb would have looked better but I hadn't preplanned making this and so thick pork sausages it was.
You have to firstly skin the sausages and then wrap them in Prosciutto. The batter is slightly soggy underneath and crisp on top - exactly as Nigel wants us to experience his recipe. Also, a new twist, was to add grain mustard to the batter mix - his 'Toad' was a winner.
I served this with his browned onion and Marsala gravy, and have made this on numerous occasions.
The recipe comes from his book Nigel Slater's Real Food
PLUM CRISP - NIGEL SLATER'S KITCHEN DIARIES
This is a quick and easy recipe to make and I chose bright red ripe plums for this. Nigel advises the pudding is best eaten hot, with either ice cream or cold cream.
The crisp topping is made by simply melting butter and pouring over breadcrumbs and sugar.
The Kitchen Diaries is one of those books that you can't put down and then can't make your mind up which recipe to cook next!
Nigel writes for The Observer and you can find his Plum Crisp recipe here.