Summery toad in the hole recipe

7 ratings

Toad in the hole is a classic family supper and we've made it suitable for summer by packing it with loads of seasonal veg. With chipolata sausages, baby leeks, asparagus and peas, baked in a creamy batter and served with a mustard gravy, this fuss-free recipe is great any night of the week. See method

  • Serves 4
  • 15 mins to prepare and 45 mins to cook
  • 660 calories / serving

Ingredients

  • 3 tbsp sunflower oil
  • 12 chipolata sausages
  • 1 x 110g pack baby leeks, halved
  • 125g pack asparagus tips
  • 100g frozen peas

For the batter

  • 150g (5oz) plain flour
  • ½ lemon, zested
  • 3 large eggs
  • 300ml milk
  • 1 tbsp chopped parsley

For gravy

  • 4 tbsp chicken gravy granules
  • 1 tbsp wholegrain mustard
  • 1 tbsp lemon juice

Each serving contains

  • Energy

    2760kj
    660kcal
    33%
  • Fat

    40g 57%
  • Saturates

    13g 66%
  • Sugars

    9g 10%
  • Salt

    3.3g 54%

of the reference intake
Carbohydrate 52.3g Protein 25.1g Fibre 4.7g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. To make the batter, whisk all the ingredients in a bowl with 1/4 tsp salt until smooth. Set aside to rest.
  2. Meanwhile, pour the oil into a large roasting tin. Add the chipolatas and bake for 8 minutes. Tip in the leeks and cook for 2 minutes more.
  3. Stir in the asparagus and peas, then pour over the batter. Bake for 30-35 minutes, until puffed and golden.
  4. To make the gravy, heat the ingredients in a pan with 500ml (17fl oz) boiling water, stirring until smooth and slightly reduced. Serve with the toad in the hole.

See more Main course recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

blog comments powered by Disqus