Today’s recipe is a British favourite – toad-in-the-hole.
8 The Co-operative Healthier Choice Pork Sausages
4 The Co-operative shallots, peeled and quartered
½ The Co-operative leek, sliced
1 large The Co-operative carrot, cut into small cubes
1tsp olive oil
1 rosemary sprig; roughly chopped
100g plain white flour
4 The Co-operative free range eggs
175ml The Co-operative semi-skimmed milk
1 red onion
1 tbsp olive oil
1 tbsp plain white flour
284ml (½ pint) stock
Pre-heat your oven to 220°C / gas 7.
Sift the flour into a bowl, make a well in the centre and break in the eggs.
Add half the milk and beat with a wooden spoon until smooth, then add the remaining milk and whisk until you get tiny little bubbles in the batter.
Add the rosemary and leave to rest for an hour or so.
Cook the sausages in a frying pan with a little olive oil until nicely browned then transfer to a ceramic oven dish.
In the same pan add the shallots and cook until golden then add the leek and carrot and continue frying until the leeks are soft.
Spoon the vegetables around the sausages. Pop into the oven for 5 minutes.
Pour the batter now over the sausages and pop back into the oven as quickly as possible.
Cook for 35-40 minutes until golden brown and well risen.
Simply serve with some onion gravy and to make that simply cook a red onion finely sliced in 1tbsp of olive oil until soft and just starting to brown.
Next add 1tbsp of plain flour and stir in. Make ½ pint of stock using a stock cube then slowly pour into the pan and whisk until smooth. If you like, add a little Worcestershire sauce to make it a little richer.
Preparation time: 25 minutes
Cooking time: 40-45 minutes