The M25 is shit!

Didn't exactly do much yesterday, the weather was truly shocking - rain and wind all day.

I did sit down with a Disaronno to watch Lost though, which once again managed not only to be a pretty dull episode (any episode without Kate getting her kit off is boring if you ask me..!) but also left me with more questions. "Questions will be answered" - my ar$e!

Today I was up at 5 to commute to one of our West London offices. You would think that the M25 would be quiet at 6am wouldn't you.. Not a chance! Still took me just under two hours to do a 50 mile journey that is mostly motorway :-(

It did mean I could get breakfast at the office which was cool - Porridge with golden syrup, raisins, cream and jam - hardly healthy but lush none the less!

After a day of meetings, lunch and then a trip to another site I finally got back home at 7.

Nowt too exciting then really!

Because this blog is designed for anything and everything, today I have decided to include a recipe of all things. For toad in the hole or sausages in Yorkshire pudding - whatever you prefer! This is a generous portion for 1, for two double up on the sausages, for 3 or more - double up on the mixture too.

All you need is:
3 Sainsbury's TTD Sausages
4oz Flour (Sieved to keep the batter light)
3 Large organic, free range eggs (or battery farmed if you are a tight ba$tard!)
1/2 Pint of Milk
Salt and Pepper
Olive Oil

1) Whack the sausages on your george foreman or grill until golden brown, set aside.
2) Sieve the flour, add a sprinkling of salt and pepper.
3) Make a well in the centre and add the eggs.
4) Using a balloon whisk, whisk together the eggs and flour until smooth.
5) To keep the batter light, gradually combine the milk as you whisk the mixture. You should see lots of light bubbles appear on the surface.
6) Leave to rest for a while whilst you pop a large oven tray or pyrex dish in a hot oven (200 degrees cent, gas mark 6) with a splash of the olive oil inside.
7) After 5 mins or so, when the tray / dish is nice and hot, add the sausages and pour over the battter.
8) Cook for 25 - 30 minutes until the batter has risen and the crust is golden in colour.
9) Chuck some veg onto boil, serve up together and pour on plenty of gravy.