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Toad in the Hole
A comforting family favourite, this classic Toad in the Hole recipe is simple to make and pairs perfectly with a variety of sides, from roast potatoes and creamy mash to plenty of veggies. Using good-quality butchers sausages ensures a delicious, hearty meal that could become a new family staple.
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Method
1
To begin, make the batter by sieving the flour into a bowl and seasoning it with salt and pepper. Create a well in the centre, crack in the eggs and slowly whisk them into the flour. Once they are combined, gradually pour in the milk while continuing to whisk until you have a smooth, lump-free batter with the consistency of double cream. If the mixture feels too thick, add a little water. Cover the batter and leave it to rest in the fridge for one hour.
2
Preheat the oven to 200°C/180°C Fan/Gas 6.
3
Place a roasting tray, roughly 30×20×6cm (12×8×2½in), into the oven so it becomes very hot. When the tray is heated through, add a little olive oil along with the sausages. Return the tray to the oven and allow the sausages to brown, turning them occasionally until they are coloured on all sides, though they do not need to be cooked through at this stage.
4
Once the batter has rested, give it a quick whisk. Pour the batter into the hot tin over the browned sausages. Place the tray back into the oven and cook for 30–35 minutes, or until the batter has risen and is golden-brown all over.
5
When ready, remove from the oven and serve with your choice of sides. We chose roast parsnips, carrots and sprouts but it's entirely up to you what sides you would like to serve this with!
