Chorizo toad in the hole with kale and chickpeas

Method

1. In a jug, use a stick blender or whisk to mix together the flour, eggs, milk and saffron with a pinch of salt. Cover and put in the fridge to rest for at least 2 hours.
2. After the batter has rested, heat the oven to 200ºC fan/gas 7. Pour 2 tbsp olive oil into a large, deep oven tray and heat in the hot oven for a minute or two. Once hot, add the sausages, return to the oven and cook for 5 minutes.
3. Turn the sausages and arrange them so they are evenly spread out, then pour in the batter around them and quickly return to the oven for 15-20 minutes, reducing the heat to 160ºC fan/gas 4 after 10 minutes (don’t open the oven door).
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4. Meanwhile, put a large frying pan over a medium heat with the remaining 1 tbsp oil. Gently cook the shallot and garlic for 5 minutes until soft, then add the chilli flakes, rosemary, sherry, chickpeas, tomatoes and kale and season with salt and pepper. Bring to a vigorous simmer and cook for about 10 minutes until most of the sherry has reduced and coats everything nicely. Spoon the kale mixture in and around the toad in the hole and bring to the table.