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Herby toad in the holes

Herby toad in the holes

By Andrew Hernandez
5’ Prep time
25’ Cook time
30’ Total time
380 Calories
4 Serving

Summary

A healthier spin on toad in the hole, these use sausages from our eat flexi range, which are made with 30% vegetables and pulses. full on flavour, with little fuss.
Andrew Hernandez 0 Followers

Step by Step

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Step 1

Pour 1 tsp oil into 4 individual rectangular pie dishes (or see cook’s tip), then put them on a baking sheet and place in the oven. Heat the oven to 220ºC, gas mark 7.
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Step 2

Add the chipolatas to the hot tins, turning to coat in the oil. Season with black pepper and cook for 5 minutes. Meanwhile, beat the flour, eggs and milk together in a jug with a generous pinch of salt to make a smooth batter. Mix in the herbs.
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Step 3

Carefully pour the batter around the sausages in the hot tins and return to the oven for 20 minutes more, until puffed and dark golden and the sausages are cooked through with no pink meat and the juices run clear.
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Step 4

Heat the gravy according to pack instructions, if using, and steam or boil the green vegetables to your liking. Serve with the toad in the holes.

Ingredient

  • Plain flour
    Plain flour
    150 grams
  • Sunflower oil
    Sunflower oil
    4 tsp
  • Chives
    Chives
    2 tbsp
  • British blacktail free range medium eggs
    British blacktail free range medium eggs
    2
  • Eat flexi 12 spicy pork & 'nduja chipolatas
    Eat flexi 12 spicy pork & 'nduja chipolatas
    375 grams
  • Essential waitrose skimmed milk
    Essential waitrose skimmed milk
    250 mls
  • Essential waitrose gravy
    Essential waitrose gravy
    500 grams

Nutrition Facts

View nutrition facts
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