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Weekdays 9am

Lisa Faulkner's toad in the hole

Lisa Faulkner makes toad in the hole... with a twist!

Toad in the hole

Serves 4-6

Prep: 10 minutes, plus resting time

Cook: 45 minutes

Ingredients

For the batter

1 egg

300ml milk

Salt and pepper

1 tsp mustard powder (optional)

120g plain flour

Filling

6-8 sausages or vegetarian sausage meatballs 

90ml olive oil

2 leeks, sliced

A knob of butter

Method

1. Preheat the oven to 200C/gas 6

2. Make the batter by beating the egg into the milk with a little salt. Add the mustard powder to the flour and then make a well in the centre of the flour and beat in the milk/egg mixture. Season and set aside in the fridge until ready to use.

3. Remove the sausages from their skins and roll each into 2 little balls

4. Heat 2 tbsp of the oil in a frying pan and brown the sausage balls until golden. Set aside. 

5. Next soften the leeks in the same pan using the oil from the sausages and add a little knob of butter once soft and slightly golden. Set aside with the sausages.

6. Put the remaining olive oil into an ovenproof dish and heat in the oven for a good few minutes until piping hot. Add the leeks and sausage balls and then pour over the batter. Cook for about 30-40 minutes until golden brown and puffy.

7. Serve with vegetables of your choice with lots of hot gravy

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Weekdays 9am