TOAD-IN-THE-HOLE

Updated at: Thu, 17 Aug 2023 13:31:42 GMT

Step 1

Preheat the oven to 220°C (fan 200°C/gas mark 7).

Step 2

Bake the sausages on an oven tray for 10 minutes until they are not quite cooked and only slightly browned,

Step 3

Meanwhile, make the batter.

Step 4

In a bowl whisk the eggs, flour, milk and salt until smooth.

Step 5

Season and set aside in the fridge.

Step 6

Put the carrot, onion and potato in a saucepan with the water.

Step 7

Bring to the boil then simmer for about 25 minutes, or until the vegetables are cooked.

Step 8

Remove the sausages from the oven, set aside on a plate, then turn the oven up to 230°C (fan 210°C/gas mark 7-8).

Step 9

Spray the oven tray with a decent amount of low-calorie cooking spray and put it in the oven until it starts to foam (about 5 minutes)

Step 10

Place the sausages in the hot tray, give the batter a quick stir and pour it into the tray with the sausages.

Step 11

Bake in the oven for 10 minutes, then turn the oven down to just under 220°C (fan 200°C/ gas mark 7) and cook for another 5-10 minutes (you can open the oven door to have a peek after about 15 minutes),

Step 12

Stir the stock pots and gravy browning into the vegetables until dissolved, then blitz with a hand blender until smooth.

Step 13

When the batter is risen, nicely browned and crisp, remove from the oven and serve with the gravy.

Step 14

(Or you can cool and freeze to have another day.

Step 15

Defrost thoroughly before reheating)

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