Toad in the Hole

Ingredients (serves 4)

 

For the batter

140g (5oz) white flour

4 eggs lightly beaten

200ml Whole milk

2 tablespoon Pure lard / veg oil

 

For the filling

1lb Cranstons thick Cumberland sausage

1 butternut squash peeled and cut into chunky wedges

2 Garlic cloves, finely sliced

100g Olve oil|

100g cheddar, crumbled

1 small bunch Rosemary finely chopped

A pinch of salt

A pinch Ground black pepper

 

For the gravy

2 Onions, finely sliced

1 stock cube (veg / beef)

2 teaspoons Worcestershire sauce

100ml (3.1/2fl oz) Water

 

Cooking instructions

1. Preheat your oven to 200°C (400°F) or gas mark 6.
2. To prepare the batter, mix the flour in a bowl with a generous pinch of salt and pepper. Add the eggs and gradually whisk in the milk until the batter is smooth. Let it rest for 30 minutes.
3. Meanwhile, arrange the butternut squash wedges and sausages in a large baking tray. Drizzle with olive oil and sprinkle with rosemary, garlic, salt, and pepper. Bake for 25 minutes, or until the squash is tender and the sausages are cooked through.
4. When cooked, add the lard to the hot roasting tin with the squash and sausages, and return it to the oven for about 5 minutes to heat up. Once the tin is very hot, pour in the batter and quickly place it back in the oven.
5. Bake for 30 minutes. About 5 minutes before the toad in the hole is done, sprinkle the Cheddar cheese on top and return to the oven to melt and bubble.
6. For the gravy, heat a small amount of olive oil in a pan over medium heat. Cook the onions slowly for about 25 minutes, stirring occasionally, until they are fully softened and lightly golden. Add the stock, Worcestershire sauce, and water, then bring to a boil. Season with pepper to taste.
7. Serve the toad in the hole with the onion gravy and some seasonal greens.

Enjoy!