Toad in the hole

I originally reached out to FareShare to share this recipe as I have seen first hand how essential food banks are (they are sadly needed) and in my experience provide meal packs and advice based on your requirements – something to make a meal.

This recipe comes from the amazing Tom Kerridge who has allowed me to share this and that makes him a 100% top bloke.

Thanks Tom!

Credit and permission to share: Tom Kerridge. 

Preparation time: 15 minutes

Cooking time: 50 minutes

Ingredients

8 reduced-fat pork sausages

3 red onions

1 mug of flour

1 mug of eggs (approx. 4-6 eggs)

1 mug of milk

A pinch of English mustard powder

2 tbsp vegetable oil

(Serves 4)

Method

1. Whack the oven on at 220C.

2. Peel the onions and cut into quarters, leaving the root at the bottom intact. Pop these in a high-sided roasting tin. Add the sausages to the tray with the onions. Drizzle over the vegetable oil and cook in the hot oven for 10-12 minutes.

3. Meanwhile, using the same mug to measure each ingredient, put the flour in a large bowl with a pinch of mustard powder. Next crack the eggs into the same mug, then add this to the flour and whisk together. Gradually pour in the milk, whisking together to form a batter.

4. Remove the roasting tray from the oven and carefully pour the batter over the sausages and onion. Return to the oven and cook for 30-40 minutes, until risen and golden brown. The batter should be cooked through to the centre. Don’t be tempted to open the oven!

5. Once cooked, portion it up onto plates and, if you like, serve with gravy and veg.