Skip to main content

Toad in the hole

125g plain flour,plus 1 tbsp extra
2 eggs
150ml milk
3 tbsp oil
8 thick pork sausages
1 onion,peeled and chopped
300ml veg stock(1/2 x stock cube)
1 tsp mustard
200g carrots,peeled and sliced
500g frozen garden peas

Preheat oven to 220c/fan 200c/gas 7.Make the batter,whisk 125g flour with the eggs and milk.
Pour 1 tbsp oil into a roasting tin and heat in the oven for 1 min.Add the sausages and brown in the oven for 20 min.Pour over the batter and arrange the sausages.Bake in the oven for 25 min.
Meanwhile,to make the onion gravy,heat the remaining 2 tbsp oil in a pan.Add the onion and cook
for 1 min until golden,stir 1 tbsp flour and cook for 1min.Remove from the heat and stir in the stock.Return to the heat and bring to the boil,stirring
until thickened.Stir in mustard.Boil the carrots until tender,adding peas for the last 2-3 min.Serve the toad in the hole with the carrots and peas and onion gravy.


Popular posts from this blog

Tuna and sweetcorn pasties

2 x 198g cans tuna steaks in brine
198g can sweetcorn,drained
350g pot four cheese sauce
500g ready to roll shortcrust pastry
flour,for rolling
1 med egg,beaten

Preheat the oven to 200c/180c fan/gas 6.Line two baking trays with baking paper.Drain tuna and mix with the corn and one third of the cheese sauce.Season with pepper.Roll out pastry on a lightly floured surface to the thickness of a 2p coin.Cut out 11cm rounds.Re-roll the pastry trimmings and cut out more rounds.Brush one round with the egg.Put 1 heaped tsp of the tuna mixture in the middle.Fold over the pastry to make a turnover and press the edges together to seal.Repeat until all the tuna is used up.Put on the baking trays and brush with egg.Bake for 20-25 mins until golden.


4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.

Vegetarian scotch broth

2tbsp oil
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve

Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.