CATHERINE WHEEL TOAD-IN-THE-HOLE WITH HONEY AND MUSTARD ONIONS
The skies will be lighting up this weekend as we celebrate Bonfire Night with roaring fires, twinkly sparklers and thrilling firework displays. And I’ve got just the recipes to make your Guy Fawkes get-together go with a bang.
The whole family will love this fun twist on toad in the hole, with a whole sausage whirled into the puffed up batter like a Catherine wheel – the perfect meal for a chilly autumn night.
Kids will love dunking biscuits into our melted marshmallow and chocolate s’mores dip. And if you have friends over, make a big batch of this hot apple pie punch, adding a good splash of booze for the adults.
Perfect for a cold autumnal evening, this combination of sausage and Yorkshire pudding in a pretty coiled design is sure to be a family hit PREP: 20 MINS COOK: 40 MINS PLUS RESTING SERVES 4
120g plain flour
3 large eggs
275ml semi-skimmed milk
12 linked chipolatas or 1 large coiled Cumberland sausage
2tbsp sunflower oil
4 rosemary or thyme sprigs, picked into smaller sprigs
Mash and veg, to serve (optional)
FOR THE HONEY & MUSTARD ONIONS 1tbsp sunflower oil
2 large red onions, halved and thinly sliced 2tbsp plain flour
2tsp English mustard powder
1 chicken stock cube
2tbsp honey
2tbsp wholegrain mustard
Mix the flour, eggs and milk in a jug with
1/2 tsp salt, then set aside for at least 30 mins. Heat oven to 220C/200C fan/gas 7. Untwist the links between each sausage, keeping them connected. Squeeze the meat to fill in the gaps, so you have one long sausage. Coil the sausage loosely and put in a large skillet or ovenproof frying pan (ours was 25cm wide). Pour over the oil and brown in the oven for 12-15 mins.
Remove the pan from the oven and carefully lift out the sausage. Pour the batter into the pan, then put the sausage back on top, scatter with the herbs and return to the oven for 25-30 mins without opening the door – the Yorkshire pudding will sink if you do. Meanwhile, heat the oil in a frying pan and cook the onions for 10 mins or until starting to caramelise. Stir in the flour and mustard powder and crumble in the stock cube. Stir in 500ml water bit by bit until you get a smooth sauce, then add the honey and mustard and season. Bubble for 5 mins, then serve with the toad-in-the-hole and mash and veg, if you like.