Herb and mus­tard toad in the hole

Olive - - COOK -

1 HOUR 10 MIN­UTES SERVES 4 | EASY Rose­mary and mus­tard pow­der give a fancy twist to a tra­di­tional toad in the hole. Make sure the bak­ing dish is big enough to hold all the sausages with enough space for the bat­ter to puff up in be­tween.

cum­ber­land sausages 8 streaky ba­con 8 rash­ers ground­nut oil 3 tbsp plain flour 150g english mus­tard pow­der 1 tsp eggs 3 whole milk 200ml rose­mary 3 sprigs, snipped greens to serve

ONION GRAVY

onion 1 large, grated but­ter for fry­ing

plain flour 2 tsp

beef stock 500ml red wine a glass rose­mary leaves chopped to make 1 tsp red­cur­rant jelly 2 tsp

• Heat the oven to 220C/fan 200C/gas 7. Wrap each sausage in a rasher of ba­con, put in a large oven­proof pan or dish, driz­zle over the ground­nut oil, sea­son and cook in the oven for 20 min­utes.

• Put the flour in a bowl with the mus­tard pow­der and 1 tsp of salt. Grad­u­ally whisk in the eggs and milk to make a bat­ter, then stir in the rose­mary sprigs. Pour the bat­ter over the sausages. Put the pan back in the oven for 25-30 min­utes or un­til puffed and golden.

• To make the gravy, heat a knob of but­ter in a pan then cook the onion un­til golden and soft. Stir in the flour, cook­ing un­til it turns straw coloured. Stir in the stock, wine and chopped rose­mary, then sim­mer for 20-25 min­utes or un­til thick­ened. Stir in the jelly and sim­mer for an­other 2-3 min­utes. Serve the toad with the gravy and some greens, if you like.

PER SERV­ING 843 KCALS | FAT 52.6G SATURATES 18G | CARBS 49.6G | SUG­ARS 10.6G FI­BRE 6.7G | PRO­TEIN 33.5G | SALT 4.3G

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