Craig Revel Horwood invites us back into his home to cook another one of his favourite dishes - toad in the hole and mash, the perfect dish to warm us up this autumn.
Serves 4-6 Prep: 20 minutes Cook: 40 minutes
120g plain flour
3 large eggs
275ml semi-skimmed milk
Large pinch table salt
1 large coiled sausage
2 tbsp sunflower oil
4 thyme or rosemary sprigs, picked
For the honey and mustard onions:
1 tbsp sunflower oil
2 large red onions, halved and thinly sliced
2 tbsp plain flour
2 tsp English mustard powder
400-500ml chicken stock
2 tbsp runny honey
2 tbsp wholegrain mustard
Mashed potatoes and green vegetables of your choice
1) For the batter: Place the flour in a bowl or large jug. Make a well in the centre and whisk in eggs and milk with salt until smooth. If time, cover and set aside for at least 30 minutes.
2) Preheat oven to 220C/gas 7.
3) For the filling: Unravel the sausage, then recoil loosley to nearly fill your pan of choice, secure with a couple of skewers if liked and put in a large skillet or oven proof frying pan. Pour over the oil and bake in the oven for 12-15 minutes until light brown.
4) Remove the pan from the oven and carefully lift out the sausage. Remove the skewers. Pour the batter into the pan, then put the sausage back on top with thyme or rosemary sprigs and return to the oven for 25-30 minutes. Resist opening the oven door, the Yorkshire pudding will sink if the oven door is opened.
5) For the honey & mustard onions: Heat the oil in a frying pan and cook the onions for 10 minutes or until caramelised. Stir in the flour and mustard powder. Pour in stock a little at a time until smooth.
6) Stir in the honey, wholegrain mustard and adjust seasoning and bubble for a further 5 minutes.
7) Serve the honey and mustard onions with the toad in the hole, mashed potatoes and vegetables of your choice.
To make a spiral sausage using a linked chipolata sausage untwist the links between each sausage and squeeze out the meat through the casing to fill in the gaps, so you have one long sausage. Coil the sausage loosely like a Catherine wheel.