If you fancy an alternative to the traditional Sunday roast, the Hairy Bikers are here to sort you out with their mini toad in the holes - a tasty canapé, starter or main.
We’re also introducing you to a mustard sommelier who will recommend a mustard to go alongside the Hairy Bikers’ dish.
The Hairy Bikers say: We've given you toad in the hole recipes in the past and we've been trying to think how to make this awesome favourite even better. Well, we're pleased to tell you that we can. Slicing the sausage really helps maximise the flavour and we think these mini versions - you could call them tadpoles in the hole - make perfect starters or canapes, if you're feeling fancy. Kids love them too. And if you're mega hungry, just eat three!
The Hairy Bikers’ British Classics by Si King and Dave Myers is published by Seven Dials
Mini toad in the holes
Serves: makes 8 - 12
1 heaped tbsp lard or goose or duck fat
1 large onion, sliced
8 pork sausages
For the batter
150g plain flour
1tsp dried sage
2 eggs, beaten
275ml whole milk
First make the batter. Put the flour into a bowl and whisk it lightly to get rid of any lumps, then add a generous pinch of salt and the dried sage. Make a well in the middle and add the eggs. Work the eggs into the flour, then gradually add the milk. Alternatively, put everything in a food processor and blitz until smooth. Leave the batter to stand for an hour.
Preheat the oven to 200°C/Fan 180°C/Gas 6. Divide the lard or goose or duck fat between 2 x 4-hole Yorkshire pudding tins or 1 x 12-hole tin. Put the tins in the oven to heat up.
Bring a small pan of water to the boil. Add a pinch of salt and the onion slices. Simmer them for three minutes, then drain thoroughly. Cut the sausages into rounds. Divide the onion and sausages between the tins.
Put the tins back in the oven and cook for 20 minutes, until the sausages have started to look nice and brown
Remove the tins from the oven. Pour in the batter around the sausages and onion - there should be just enough batter to reach the top of each hole. Bake for a further 20 minutes until the Yorkshire puddings have risen and are a dark golden-brown.
Serve hot straight from the oven - with some gravy if you like
1 tbsp sunflower oil
1½ medium onions, thinly sliced
300ml beef stock
2 tbsp tomato ketchup
1 tbsp Worcestershire sauce
2 tsp cornflour
1 tbsp cold water
Sea salt and freshly ground black pepper
Heat the oil in a large frying pan. Add the onions, turn down the heat slightly and fry for 8 – 10 minutes, stirring regularly, or until they are softened and golden brown.
Add the stock to the pan with the ketchup and Worcestershire sauce and bring to a simmer. Cook for 3 minutes, stirring occasionally.
Mix the cornflour with the cold water until smooth. Stir this mixture into the pan and return to a simmer then cook for a further 1- 2 minutes until the sauce is thickened. Season to taste.