Herby toad in the holes
Prep
5 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's my favorite weeknight dinner that comes together in just half an hour. These herby toad in the holes are a brilliant crowd pleaser with spicy chipolatas nestled in a fluffy, herb studded batter. The chives add wonderful fresh flavor without any fuss, and broccoli on the side gives you a proper vegetable boost packed with vitamin C. What I love most is how quick and economical this is to make, yet it feels like proper comfort food. Once you've got the batter mixed, it's basically hands off while the oven does the work.
Ella x
Ingredients
- 4 tspsunflower oil(sunflower or olive oil)
- 375 gramseat flexi 12 spicy pork & 'nduja chipolatas(pack Eat Flexi: 12 Spicy Pork & ’Nduja Chipolatas)
- 150 gramsplain flour
- 2british blacktail free range medium eggs
- 250 mlsskimmed milk(skimmed milk)
- 2 tbspchives(parsley and sage))
- 500 gramsgravy( pot Essential Gravy, to serve (optional))
- 1broccoli(Seasonal green vegetables, to serve )
Detail level
Instructions
- 1
Pour 1 tsp oil into 4 individual rectangular pie dishes (or see cook’s tip), then put them on a baking sheet and place in the oven. Heat the oven to 220ºC, gas mark 7.
- 2
Add the chipolatas to the hot tins, turning to coat in the oil. Season with black pepper and cook for 5 minutes. Meanwhile, beat the flour, eggs and milk together in a jug with a generous pinch of salt to make a smooth batter. Mix in the herbs.
- 3
Carefully pour the batter around the sausages in the hot tins and return to the oven for 20 minutes more, until puffed and dark golden and the sausages are cooked through with no pink meat and the juices run clear.
- 4
Heat the gravy according to pack instructions, if using, and steam or boil the green vegetables to your liking. Serve with the toad in the holes.
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