James Martin's toad in the hole with onion gravy

Ahead of his new ITV series, James Martin joins us from his kitchen where he’s cooking a hearty dish for the long days in lockdown - toad in the hole with onion gravy.

Toad in the hole with onion gravy

Serves: 6

Ingredients

For the toad in the hole

225g plain flour

8 free-range eggs

600ml full fat milk

8 good-quality sausages

50g beef dripping (or lard)

For the onion gravy

1 onion, peeled and finely sliced

Knob of butter

1 tsp yeast extract

1 tsp beef extract

400ml made up Bisto gravy

1 tbsp sherry vinegar

Salt and pepper

Method

  • Place the flour in a bowl and make a well in the centre. Whisk in the eggs and continue to whisk until just smooth, then gradually add the milk. Season and whisk to a smooth batter.

  • Place in the fridge for at least four hours, but preferably overnight

  • Preheat the oven to 200C, Gas 6

  • Cook the sausages in a frying pan with 1 tbsp of dripping until coloured. Pop the remaining dripping into a roasting tin (about 30cm x 20cm x 5cm deep) and put in the oven until smoking hot.

  • Remove the batter from the fridge and whisk once more to combine

  • Carefully remove the baking tin from the oven and place the browned sausages in the roasting tin then pour over the batter. Place in the oven and cook for about 1 hour.

  • Meanwhile, make the gravy using the same pan that the sausages were cooked in. Place the pan on a high heat, add the onion and fry for 10 minutes, or until just softened and browned.

  • Add the yeast and beef extracts and cook for a minute, then add the gravy and bring to the boil. Add the vinegar and season to taste.

  • Remove the toad in the hole from the oven and set aside for a few minutes. Serve a large spoonful of the toad with a ladleful of gravy and some buttered peas.

Vegetable toad in the hole

Serves: 6

Ingredients

For the Yorkshire pudding

225g plain flour

8 free-range eggs

600ml full fat milk

2 large leeks

2 tbsp vegetable oil

For the sauce

1 large onion, peeled and sliced

25g butter

400ml made up vegetarian gravy

Method

  • Place the flour in a bowl and make a well in the centre. Whisk in the eggs and continue to whisk until just smooth, then gradually add the milk and salt and whisk to a smooth batter.

  • Place in the fridge for at least four hours, but preferably overnight

  • Preheat the oven to 200C, Gas 6

  • Cut the leeks in half lengthways and char in a dry frying pan until dark and coloured

  • Pour the vegetable oil into a roasting tin (about 30cm x 20cm x 5cm deep) then put in the oven until smoking hot

  • Pop in the leeks, pour the Yorkshire pudding mixture over the top and cook for about an hour

  • For the sauce, place a frying pan on a high heat, add the onion and fry for 10 minutes, or until just softened and browned

  • Add the vegetarian gravy and bring to the boil. Season to taste.

  • Remove the toad in the hole from the oven and set aside for a few minutes. Serve a large spoonful of the toad with a ladleful of the sauce.