Instructions

1. Preheat the oven to 180c.
2. Pour 1/2 tsp of oil into each of the holes of a 12 hole muffin tray. Divide the sausage meat into 12 equal pieces and roll into little balls, placing one ball in each of the tray holes. Bake in the oven for 15 minutes.
3. Meanwhile, place the flour and a pinch of salt into a mixing bowl, making a well in the middle. Pour the milk into the well and crack in the eggs. Mix well with a hand whisk until it has formed a thick batter.
4. Remove the tray from the oven and immediately pour the batter on top of the sausage meat, filling each of the holes 3/4 full with batter. Return to the oven for 12-15 minutes until the batter has risen and has turned a golden brown colour. Refrain from opening the oven lots at this point as that will stop the batter from rising!
5. To make the Pond Algae Peas, place the frozen peas in a saucepan with the stock cube and boiling water. Simmer on the hob for 3-4 minutes until the peas are fully cooked. Drain the peas, keeping a small amount of the cooking liquid.
6. Put the peas and a few spoonfuls of the cooking liquid in a blender and blitz until smooth. You can add a little more of the liquid if needed.
7. Serve the mini toad in the hole with the pond algae peas to your hungry frogs!