Herby toad in the hole

Try this warming rustic toad in the hole.

Toad in the hole

Recipe courtesy of Aldi



  • Step 1

    Crack the eggs into the milk and mix.

  • Step 2

    Put the flour into a mixing bowl and gradually whisk the eggs and milk into the flour until you have a smooth, lump-free batter.

  • Step 3

    Add the mustard, herbs and some seasoning.

  • Step 4

    Cover and set aside – preferably for a couple of hours.

  • Step 5

    Heat the oven to 220°C/Fan 200°C/425°F/Gas Mark 7.

  • Step 6

    Heat the oil in a large, deep, metal roasting tin and add the sausages and onions.

  • Step 7

    Cook for around 15 minutes until the sausages are browning. Meanwhile, place the beetroot in a second roasting tray and drizzle over the balsamic vinegar and oil.

  • Step 8

    Add some seasoning and cook in the oven with the sausages.

  • Step 9

    Remove the beetroot after 15 minutes and keep warm.

  • Step 10

    Pour the batter around the sausages and onions and cook for a further 25 minutes – do not open the door during this time.

  • Step 11

    In the meantime, mix together the goats’ cheese and crème fraîche together with a little seasoning to make a dressing.

  • Step 12

    The toad is cooked when it is well-risen and golden brown.

  • Step 13

    Serve cut into wedges, with the beetroot and dressing and a sprinkling of seeds.