Toad in the hole

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So as it gets colder I start to want something a bit more hearty and this dish can be ready in 25 minutes.

First preheat your oven to 190fan and then slice a red onion and place in a metal roasting tin along with some olive oil and six sausages. Put in the oven for 15 minutes whilst you make the batter.

This Yorkshire pudding batter mix is fool proof and works every time for me. Get a mug and crack three eggs into it, make note of where the eggs come up to on the mug then pour the eggs in to a jug, now measure out the same level as that of the egg in the mug of plain flour, and the same of milk and mix all these together in your jug so that you have a mixture which is equal measurement of all three parts. Add some salt and some rosemary and give everything a whisk then refrigerate, turn the temperature on the oven up to 200fan and wait until the sausages have had a total of 15 minutes in the oven.

Quickly remove from the oven and pour in the chilled batter around the sausages and return to the oven, cook for another 10 minutes or until the batter is cooked, risen and golden.

Serve with gravy, mashed potatoes and veg

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Sausage and bean stew

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Who doesn’t like sausage and beans??

This is a great hearty meal for when the nights start to get colder and darker and we want something warm and filling

I use a slow cooker for this but you can use a casserole dish in the oven if you don’t have one.

In your pot, put 6 meaty sausages, a can of plum tomatoes, a dolop of tomato puree, a diced onion, two teaspoons of paprika, two teaspoons of cumin powder, a couple of cloves of crushed garlic and a tin of canellini beans. Give everything a good mix and season then cook on a slow cooker all day or in an oven for 1-2 hours on about 160 fan – if you’re cooking in the oven you may need to add a mug full of water as the sauce will reduce more so just have a quick check after an hour.

Serve at the end of a long and stressful day with some mash potatoes