Sunday, 4 March 2012

Sausage Toad in the Hole, Roast Beetroot, Glazed Shallots - Friday March 2nd 2012

Lots of rather ordinary repeated dinners recently, hence the hiatus, but Friday we had a smashing toad in the hole. For those of  non-UK origin, I hasten to reassure you that a Toad in the Hole has no toads (or frogs for that matter) involved in its making. We are not French after all...

A good Toad in the Hole should have nicely browned sausages in it, not nasty pallid little worms, so I like to cook mine before adding the batter. And like Yorkshire puddings, the fat must be hot hot hot before the batter goes in, so that it will rise up round the sausages, all light crispy and with lots of holes to fill up with gravy.

Toad in the Hole with Roast Beetroot and Glazed Shallots

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