Toad in the Hole with Onion Gravy

Toad in the Hole with Onion Gravy

A British classic perfect for a mid-week supper on a winters evening!  Serve with mashed potato and roasted vegetables.

Serves 4

Prep time:  15 minutes

Cooking time:  45 minutes

Ingredients

2 tbsp olive oil

8-10 good quality pork sausages

150g plain flour

½ tsp fine sea salt

2 large free-range eggs

150ml milk

For the onion gravy:

20g butter

2 red onions, peeled & finely sliced

Freshly ground salt & pepper

1 ½ tbsp plain flour

300ml chicken stock

1 tsp English mustard

2 tbsp redcurrant jelly

Few dashes of Worcestershire sauce

Preparation method

1.    Preheat the oven to 200°C/Gas mark 6.  Place the oil into a 1.5 litre ovenproof dish making sure the oil evenly covers the base.  Add the sausage and cover in the oil.  Put in the oven for 10 minutes.

2.    Meanwhile prepare the batter, place the flour, salt, eggs and milk into a large bowl and whisk until the mixture is fully combined and there are no lumps.

3.    Remove the sausages from the oven and pour the batter all over the baking dish.  Return the dish to the oven and bake for 30 minutes or until the batter has risen and is golden brown.

4.    Meanwhile make the onion gravy.  In a large saucepan melt the butter and add the onion, season with salt and pepper.  Over a medium heat cook for 8-10 minutes stirring occasionally until the onions are soft.  Add the flor and stir through for a couple of minutes.

5.    Stir through the stock a bit at a time and bring to a simmer.  Now add the mustard, jam and Worcestershire sauce.  Simmer until the gravy has thickened and season to taste.

6.    Remove the Toad in the Hole from the oven and allow to rest for a few minutes.  Serve with mashed potato and roasted vegetables.

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Sausage, Chilli, Lemon & Fennel Pasta

Sausage, Chilli, Lemon & Fennel Pasta

You must try this pasta as it is has a unique flavouring – this is one of my favourite pasta dishes.

Serves 4

Preparation time: 10 minutes

Cooking time: 15 minutes

Ingredients

1tbsp olive oil

600g pork Sausages, remove the skins & break into bite sized pieces

2tsp fennel seeds

1tsp crushed chillies

1 tbsp dried oregano

200ml white wine

Zest & juice of a lemon

500g of good quality pasta

Sea salt and Pepper freshly ground

A couple of knobs of butter

1tbsp Parmesan, grated plus extra to serve

A small bunch of fresh fat leaf parsley, finely chopped

Method

1.    Heat a large frying pan, add the olive oil.  Now add the sausage meat to the pan and really break it up in the pan.  Fry for a few minutes until the meat starts to colour, crush until it resembles mince.

2.    Add the fennel seeds and chillies and cook on a medium heat until the meat is crisp, golden and slightly caramelised.

3.    Add the oregano then pour in the white wine; reduce the liquid by half.

4.    Add the zest and lemon juice and turn the heat to low.

5.    In the meantime, start to cook the pasta as per packet instructions.  When the pasta is cooked, drain the pasta reserving some of the cooking water.  Place the pasta back in the pan and add the sausage meat.

6.    Stir the pasta making sure all the lovely flavours coat the pasta and then add the butter, parmesan, chopped parsley and a few spoonful’s of the reserved water.  The pasta will look shiny with the sauce; taste for seasoning then serve with a bit more parmesan grated on the top.

7.    Pour yourself a glass of chilled wine and enjoy!

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