Gordon Ramsay\'s Great British Pub Food

Toad-in-the-hole

This English classic uses mostly storecupboard ingredients

and is perfect for casual weeknight suppers or times when

friends stop by unexpectedly - just keep some butcher's

sausages to hand in the freezer. Popular with children and

adults alike, toad-in-the-hole is delicious with lashings of

on ion gravy a nd some roasted vegeta bles on the side.

Preheat the oven to 20o°ClGas 6. Spoon the olive oil into a 1.5 litre

baking dish and tilt the dish to oil the base evenly. Add the sausages

and toss well to coat. Bake in the hot oven for 10 minutes.

Meanwhile , to make the batter, put the flour, salt, eggs and milk

into a blender or food processor. Blend for a couple of minutes until

smooth, stopping to scrape down the sides after a minute, to loosen

any clumps of flour.

Take the sausages out of the oven and pour the batter all around
them. Return to the oven and bake for another 30 minutes until the
batter has risen dramatically and is golden brown.

Meanwhile, make the onion gravy. Melt the butter in a saucepan and
add the onions with some seasoning. Sweat over a medium heat,
stirring occasionally. for about 8-10 minutes until they are soft and
translucent. Add the flour and stir for another couple of minutes.
Gradually stir in the stock and bring to a simmer. Add the mustard,
redcurrant jam and Worcestershire sauce to taste. Simmer until the
gravy has thickened to a light coating consistency. Taste and adjust
the seasoning with salt and pepper.

When ready. remove the toad-in-the-hole from the oven and let stand
for a few minutes before serving, with the onion gravy.

SERVES 4

2 tbsp olive oil

8 good-quality thick

pork sausages

150g plain flour

'/2 tsp fine sea salt

2 large eggs

150mlmilk

ONION GRAVY

20gbutter

2 red onions, peeled and

finely sliced

sea salt and black pepper

1'/2 tbsp plain flour

300ml chicken stock

(see page 243)

1 tsp English mustard

2 tbsp redcurrant jam.

to taste

few dashes of

Worcestershire sauce