Toad In The Hole
A favourite with kids and adults alike, this classic dish is sure to take you back to your childhood. Try serving it with steamed cabbage and tasty mustard gravy.
INGREDIENTS (Serves 4) ◆ 8 reduced-fat
pork sausages ◆ 125g plain flour ◆ 2 eggs ◆ 200ml skimmed
milk ◆ 2tbsp sunflower
oil ◆ 300g shallots,
halved, if large ◆ 6 fresh sage leaves ◆ 320g Savoy cabbage, leaves separated, trimmed and roughly chopped For the gravy: ◆ 2 tbsp gravy granules ◆ 1tsp wholegrain
mustard 1 Heat the grill to medium-high and cook the sausages for 15min, turning occasionally until cooked through. 2 In a mixing bowl, whisk together the flour, eggs and milk, then season to taste and set aside in the fridge until needed. 3 Preheat the oven to 200°C, fan 180°C, gas mark 6. Put ½tbsp oil into a large, non-stick frying pan and set over a medium heat. Add the shallots and cook for 10min until softened and golden. 4 Put the remaining oil into a 2-litre baking dish and put in the oven for 3-4min until the oil is very hot. Remove from the oven and pour in the batter. Top with the sausages, shallots and sage, return to the oven and bake for 25-30min until golden and risen. 5 Meanwhile, cook the cabbage in a steamer or a pan of boiling water for 3-5min, or until just tender, then drain well. 6 To make the gravy, whisk the granules into 200ml boiling water in a small jug until smooth and thickened, adding a little extra water if needed. Stir in the mustard. Serve the toad in the hole with the cabbage and gravy on the side.