Warm your oven to 200C/Fan 180C/Gas 6. Peel and slice the onions into thin wedges. Scrub the carrots and thinly slice them. Peel and thinly slice the garlic cloves. Pick the rosemary leaves and roughly chop them. Slide the onions, carrots, garlic and rosemary into a large roasting tin. Add the chipolatas to the tin. Pour in 2 tbsp olive oil and add a good pinch of salt and pepper. Toss everything together and slide the tin into the oven to roast for 20 mins.

Meanwhile, tip the flour into a large bowl and sprinkle with a good pinch of salt. Crack in the eggs and whisk together till combined and thick. Measure out 200ml milk and slowly pour it into the bowl, whisking frequently, will the batter is very smooth and bubbly. Pop the batter to one side.

When the chipolatas and veg have roasted for 20 mins, remove the tin from the oven. Pour the batter all over the top evenly. Return to the oven for 25-30 mins, till the toad in the hole is well risen and golden brown.

Fill and boil your kettle. Pour the boiling water into a large pan and add a good pinch of salt. Pop the pan onto the hob and return to the boil. Trim any thick ends away from the spring greens and roughly chop the leaves. When the toad in the hole is nearly ready, add the greens to the boiling water. Simmer for 3-4 mins, till just tender, then drain well.

Serve slices of the toad in the hole with warm greens on the side.