Toad-In-The-Hole
This is way better than any other recipe I have found. Make loads because it's ace cold too.
16 Sausages or veggie sausages
115g / 4 oz plain flour
300ml / 1/2 pint milk
1 egg
a pinch of salt
3 peppers
3 small onions
Mushrooms (4 huge ones should do it, depends how much you like Mushrooms I suppose)
Parnips (again, 4 should do it)
Sweetcorn (small tin or a few handfulls of frozen)
Pre-heat the oven, Gas Mark 6 should be OK. Brown the sausages, easier to do it in the dish you're making the Toad-In-The-Hole in rather than the grill. Less washing up.
Make the batter. (Measure the milk into a jug, then add the egg and whisk them together. Add the salt, then gradually sift the flour into the mixture, whisking after each bit. When all the flour is added, whisk until you have a smooth batter).
Chop the peppers, onions, mushrooms and parnips, either frying them lightly or soften in the microwave, depending how healthy / lazy you are. Drain off fat / juices. Add them and the sweetcorn to the finished batter and mix together thoroughly.
When the sausages are brown, drain off the excess fat.
Pour the veg and batter over the sausages, making sure the sausages are covered with it. You may still be able to see the sausages, that's ok, the batter will rise slightly anyway.
Wack the whole lot in the oven and check on it unless you like fires. You'll know when it's cooked because it'll either be burnt or a nice and golden brown colour with solid unrunny batter. Will take about 1/2 an hourish I should think.
This is way better than any other recipe I have found. Make loads because it's ace cold too.
16 Sausages or veggie sausages
115g / 4 oz plain flour
300ml / 1/2 pint milk
1 egg
a pinch of salt
3 peppers
3 small onions
Mushrooms (4 huge ones should do it, depends how much you like Mushrooms I suppose)
Parnips (again, 4 should do it)
Sweetcorn (small tin or a few handfulls of frozen)
Pre-heat the oven, Gas Mark 6 should be OK. Brown the sausages, easier to do it in the dish you're making the Toad-In-The-Hole in rather than the grill. Less washing up.
Make the batter. (Measure the milk into a jug, then add the egg and whisk them together. Add the salt, then gradually sift the flour into the mixture, whisking after each bit. When all the flour is added, whisk until you have a smooth batter).
Chop the peppers, onions, mushrooms and parnips, either frying them lightly or soften in the microwave, depending how healthy / lazy you are. Drain off fat / juices. Add them and the sweetcorn to the finished batter and mix together thoroughly.
When the sausages are brown, drain off the excess fat.
Pour the veg and batter over the sausages, making sure the sausages are covered with it. You may still be able to see the sausages, that's ok, the batter will rise slightly anyway.
Wack the whole lot in the oven and check on it unless you like fires. You'll know when it's cooked because it'll either be burnt or a nice and golden brown colour with solid unrunny batter. Will take about 1/2 an hourish I should think.
