Toad-in-the-hole

This is my twist on an all-time British favourite. Don’t be tempted to chop the rosemary into the batter as something extraordinary happens and it will go as flat as a pancake, which makes it all a bit stodgy to say the least.

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Ingredients

olive oil 2 tbsp
mixed vegetables 440 g
cider vinegar 5 ml
cider 100 ml
chicken stock cube 1
butter 2 tbsp
fresh rosemary 2 sprig
English mustard powder ½ tsp
Dijon mustard 1 tsp
milk 300 ml
egg 3 (whisked)
plain flour 155 g
pork sausages 400 g

Method

Preheat the oven to 220°C/200°C fan/gas mark 7.
Place the sausages in a baking tray. Drizzle with olive oil then pop in the oven for 10 minutes or until lightly golden brown.
Meanwhile, make the batter. Whisk 125g of the plain flour, a pinch of salt, the eggs, milk and both mustards to a smooth batter.
Once the sausages are browned quickly open the oven door, throw in the rosemary sprigs and quickly pour the batter into the tray. You want to keep the oven as hot as possible for the best rise.
Bake for 20–25 minutes or until the batter is golden brown and crisp.
Whilst it’s cooking make the gravy. Make up the chicken stock cube with 400ml boiling water. Melt together the butter and the rest of the plain flour. Cook for 2 minutes before whisking in the chicken stock and cider.
Simmer for 10 minutes then add a splash of apple cider vinegar and season with salt and black pepper.
Cook the mixed vegetables according to the packet instructions.
Serve the toad-in-the-hole with the gravy and a portion of the mixed vegetables. Enjoy!

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Toad-in-the-hole

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