Recipe: Toad In The Hole
Toad in the hole a.k.a. sausage toad is about as traditional as you can get when it comes to hearty, filling dishes. Mix up your toad with a delicious sausage — the key is using a quality sausage to up the game. Cue the Ginger Pig Pork, Apple and Cider, Pork and Pepper, or—the best—Lincolnshire sausages.
Ingredients
For the toads
4 skinless chicken breasts
4 sausages
4 rashers of streaky bacon
1 tbsp olive oil
For the batter
3 eggs
200ml milk
175 g plain flour
Method
Preheat the oven to 165°C fan. On the underside of each chicken breast, cut a lengthways incision large enough for a sausage. Stuff the chicken breasts with the sausage, then wrap a strip of bacon around each breast to secure the sausages in place.
Brush a metal roasting tin all over with the olive oil, place in the toads and cook for 20 minutes. Meanwhile, make a batter: blend together the eggs, milk and flour with a hand-held blender (or whisk) until smooth, then set aside to rest for 10 minutes.
Increase the oven temperature to 180°C fan, and pour the batter into the tin with the toads. Place the tin in the top half of the oven and bake for 40 minutes.
Be sure to serve with a good glass of red wine, such as Rouge de Léoube, it’s rich, it’s spicy, and with hints of blackberry and cinnamon it pairs perfectly with this dish.