Preheat your oven to 220°C/200°C fan/gas mark 7.

Pop the sausages onto a deep ovenproof dish and drizzle over the oil for cooking (see pantry for amount). 

When the oven is hot, bake on the middle shelf until golden brown, 15-20 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. 

Meanwhile, in a large bowl, combine the plain flour, egg and milk (see pantry for both amounts). Season with salt (see pantry for amount) and pepper. Whisk until you have a smooth, thick batter. Set aside. 

Bring a large saucepan of water with ½ tsp salt to the boil. Peel the potatoes and chop them into 2cm chunks. Peel the garlic cloves. 

When boiling, add the potatoes and whole garlic cloves to the water and cook until you can easily slip a knife through, 15-20 mins. 

Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the leek and season with salt and pepper. Cook, stirring occasionally, until very soft, 8-10 mins. Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more. Remove from the heat. Transfer to a bowl and cover with a lid or foil to keep warm.

When the sausages are golden, carefully remove the dish from the oven. Evenly pour over the batter. Return the dish to the middle shelf until the batter has risen and is golden brown, 15-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle.

Meanwhile, halve any thick broccoli stems lengthways. Trim the bottom 2cm from the asparagus and discard.

Pop the Tenderstem® broccoli and asparagus onto a baking tray. Scatter over the bacon lardons and Parmigiano Reggiano. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When your toad in the hole has 12 mins remaining, roast on the top shelf until tender and crispy, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Wipe out the saucepan used for the leeks. Pour in the water for the jus (see pantry for amount) and bring to the boil on high heat.

Stir in the red wine jus paste, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 7-8 mins. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash the potatoes and garlic until smooth.

Season with salt and pepper and stir in the caramelised leek. Cover with a lid to keep warm.

Once the vegetables have cooked, drizzle over the honey. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

When everything's ready, share your toad in the hole, mashed potatoes, Parmigiano Reggiano bacon broccoli and asparagus between your plates.

Pour over the red wine jus to finish.