Yorkshire Puddings with Sausages, Tenderstem and Roasted Shallot Gravy

This mouth-watering recipe is ready in just 55 minutes and the ingredients detailed below can serve up to 4 people.

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Ingredients:

12 good quality chipolata sausages

12 shallots, peeled and cut into quarters

2 tbsp olive oil

2-3 sprigs fresh thyme

200g Tenderstem broccoli

For the Yorkshire pudding

150g plain flour

2 eggs

150ml milk

100ml water

1 tsp dried mixed herbs (optional)

Salt and freshly ground black pepper

3 tbsp olive oil

For the gravy

1 tbsp plain flour

300ml beef or vegetable stock

75ml red wine (or extra stock)

Method:

Pre heat oven to 200°C / gas mark 6.

Add the sausages and shallots to a sturdy bottomed roasting tin. Pour over the olive oil and add the thyme. Season with a little black pepper and toss to mix well. Roast…