Looking for something that’s both exciting and easier than the usual Easter meal ideas? This Toad in the Hole recipe removes all the fuss, and is sure to make it onto your next Easter Dinner Menu.
Prep time: 15 minutes
Cooking Time: 45 Minutes
- 100g plain flour
- 4 eggs
- 155 ml whole milk
- 4-6 sausages of your choice
- 4 tbsp cooking oil
- 2 large carrots (roughly chopped)
- 120g baby potatoes (halved)
- 1 small beet (peeled and cut into wedges)
- 250ml beef/chicken stock
- 2 tbsp cornstarch
- 2 tbsp Mogambo Garlic Spread
- Preheat your oven to 425f/220c.
- Whisk the eggs and milk together in a bowl until smooth. Sift in a quarter of the flour, and beat until smooth. Repeat until all the flour is combined, and let rest in the fridge while you get the rest of the ingredients ready.
- Heat an oven safe pan (we used a 12” cast iron, but a stainless steel pan will also work well) over a high heat, and add the oil. Add the potatoes and beets, reduce the heat to medium, and cook for 3-4 minutes on each side. Add the sausages and carrots, and cook for a further 5 minutes, turning the sausages occasionally to brown on 2 sides.
- When the sausages and potatoes are almost cooked through, increase the heat back up to high, and pour in the batter. Place into the oven, and cook for 35-40 minutes. Don’t open the oven mid way through cooking! This will make the toad in the hole collapse, if your oven doesn’t have a light/you’ve neglected your oven cleaning duties, just set a timer for 40 minutes and respect the process!
- While the toad in the hole cooks, make the gravy. Bring the stock up to a boil, we used chicken stock from a carton here, no need to be fancy. Mix the cornstarch with a little cold water, and whisk into the stock. Allow to thicken, stirring frequently. Add the Mogambo, and taste for seasoning. Easiest gravy ever.
- To serve, pour the gravy all over the Toad in the Hole, and feast. Have a nap after.
Notes: We used potatoes, beets and carrots, but use whatever veg you like! This works really well with brussels sprouts, cabbage, be adventurous!