Easy toad in the hole
Prep
5 mins
Cook
30 mins
Servings
4
Difficulty
Medium
This is honestly one of my go to weeknight dinners because it comes together in just thirty five minutes flat. You've got those lovely honey and rosemary chipolatas doing all the heavy lifting flavour wise, while the golden yorkshire puddings get all crispy and delicious. I love throwing in red onions because they're packed with antioxidants and add such a sweet depth to the dish. The best part? Everything either comes ready made or frozen, so there's minimal faffing about in the kitchen. It's comfort food that actually fits into a busy schedule, and honestly, your family won't believe how little effort went into it.
Ella x
Ingredients
- 1 tspolive oil
- 2essential red onions(cut into thin wedges)
- 340 grams8 british pork, honey & rosemary chipolatas wrapped in oak(pack 8 British Pork, Honey & Rosemary Chipolatas Wrapped in Oak)
- 450 gramschicken gravy
- 1 tspclear honey
- 1 tspwholegrain mustard
- 4beef dripping yorkshire puddings
- 300 gramsfrozen peas(to serve)
Detail level
Instructions
- 1
Preheat the oven to 200ºC, gas mark 6. Toss the oil with the onions in a lipped roasting tin then add the chipolatas wrapped in bacon. Roast for 20 minutes, stirring everything halfway, until the sausages and bacon are fully cooked with no pink meat.
- 2
Stir the gravy, honey and mustard into the roasting tin, then return to the oven for 10 minutes. Put the Yorkshire puddings on a separate baking tray and place on the lower shelf of the oven for the final 4 minutes of cooking time.
- 3
Meanwhile, cook the peas according to pack instructions then serve with the Yorkshire puddings, chipolatas and onion gravy.
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