Au­tum­nal Easy Sup­pers

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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.

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