Herby toad in the hole
Try this warming rustic toad in the hole.
Recipe courtesy of Aldi
Method
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Step 1
Crack the eggs into the milk and mix.
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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.
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Step 3
Add the mustard, herbs and some seasoning.
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Step 4
Cover and set aside – preferably for a couple of hours.
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Step 5
Heat the oven to 220°C/Fan 200°C/425°F/Gas Mark 7.
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Step 6
Heat the oil in a large, deep, metal roasting tin and add the sausages and onions.
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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.
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Step 8
Add some seasoning and cook in the oven with the sausages.
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Step 9
Remove the beetroot after 15 minutes and keep warm.
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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.
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Step 11
In the meantime, mix together the goats’ cheese and crème fraîche together with a little seasoning to make a dressing.
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Step 12
The toad is cooked when it is well-risen and golden brown.
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Step 13
Serve cut into wedges, with the beetroot and dressing and a sprinkling of seeds.
