Autumnal Easy Suppers
Light or filling, all extra-tasty and simple to prepare thanks to the Dairy Diary!
Warming dishes for dark nights
INGREDIENTS (Serves 4) ◆ 2tbsp vegetable oil ◆ 340g pack pork chipolatas
(12 sausages) ◆ 110g plain flour ◆ 2 medium eggs ◆ 300ml semi-skimmed milk ◆ 12 sage leaves ◆ 1 onion, peeled and sliced
into thin rings ◆ Steamed broccoli and gravy,
to serve (optional) 1 Spoon 1tbsp oil into a small roasting tin. Put in oven while it heats up to 220°C, 200°C fan, Gas 7. When oil is hot add sausages, shake tin and cook for 15min. 2 Meanwhile put flour, eggs and half the milk in a large jug. Use an electric hand whisk to make a thick batter with lots of bubbles. Stir in remaining milk with plenty of salt and pepper. 3 Take roasting tin out, then quickly pour batter over sausages. Cook for 30-35min until puffed up and crisp. 4 Meanwhile heat 1tbsp oil in a fr ying pan, add sage leaves and fr y for 30-45sec. Set aside. Add onion rings to pan, cover and cook over medium heat for 5min, then uncover and cook until browned. 5 Scatter onion and sage over Toad-inthe-Hole and ser ve immediately with broccoli and gravy, if you like.