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Toad in the Hole, Spring peas and Onion Gravy

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Ingredients

Adjust Servings:
12 Sausages
Duck fat
Batter
140g Plain flour
½ tsp Salt
2 Eggs
175ml Milk
Onion Gravy
1 Tsp Butter
1 Large onion, thinly sliced
1 1/2 tsp Sugar
1 Tsp Plain Flour
400ml Hot beef stock
Spring Peas
250g Frozen Peas
3 Spring onions, sliced
Olive oil
Salt and pepper

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Toad in the Hole, Spring peas and Onion Gravy

  • Serves 4
  • Medium

Ingredients

  • Batter

  • Onion Gravy

  • Spring Peas

Directions

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Steps

1
Done

Heat oven to 220C/200C fan/gas 7.

Put the sausages in a 20 x 30cm roasting tin with the duck fat then start to brown in the oven or the stove.

2
Done

Meanwhile, make up the batter mix. Tip flour into a bowl with salt, make a well in the middle and crack 2 eggs into it.

Use an electric whisk to mix it together, then slowly add the milk, whisking all the time. Leave to stand until the sausages are nice and brown.

3
Done

Leave to stand until the sausages are nice and brown.

Make sure the sausages and fat in the tray is very hot before pouring in the batter mix, transfer to the top shelf of the oven, then cook for 25-30 mins, until risen and golden.

Serve with onion gravy and peas.

4
Done

Heat the butter in a large frying pan. Add the onion and sprinkle with the sugar, then cook gently, stirring occasionally, for 10 to 15 minutes or until the onion is soft and lightly caramelised.

5
Done

Sprinkle the flour over the onion, stir and cook for 1 minute. Gradually stir in the stock. Bring to the boil, then reduce the heat and leave to simmer gently until thickened.

6
Done

Blanch the peas in boiling salted water for 30 seconds, drain place in blender with a good splash of olive oil and the spring onions, then pulse until broken down but still textured.

Season and serve.

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