Giant Yorkshire Pudding with Quorn Sausages

1. Preheat the oven to 230 degrees/gas mark 8. Add the vegetable oil to a large circle ovenproof dish and place in the middle of the oven to heat through for around 10 mins.
2. To make the batter, add the flour & the eggs to a jug and whisk until smooth. Gradually add the milk and carry-on whisking ensuring there are no lumps. Add some salt & pepper to season.
3. Once the oil is hot enough, drop a tiny bit of mixture into it to test it - if it sizzles in the oil then it's ready. Pour the remaining mixture into the dish and roast, undisturbed, for 20-25 minutes until the Yorkshire pudding is a golden-brown colour.
4. Peel the potatoes and quarter them then add to boiling water to cook for around 20 mins. Once cooked, drain them off and add back into the pan. Add a knob of butter, the milk and some salt & pepper then mash until there are no lumps and it is completely smooth.
5. 15 mins before the Yorkshire pudding is cooked preheat some oil in a pan over a medium heat. Fry the Quorn Sausages according to pack instructions.
6. Peel and chop the carrots and add to boiling water to cook for around 10 mins. For the last 5 minutes add the broccoli to cook through.
7. To serve, remove the Yorkshire pudding from the oven then add the sausages, mashed potato & veg into the middle of it. Top with the gravy & enjoy!

Recipe by Food, IBS & Me