IN SEASON


CUMBERLAND TOAD-IN-THE- HOLE WITH RED ONION & MUSHROOM GRAVY


Enjoy a new twist on the traditional toad- in-the-hole by using Cumberland sausage, served with an easy-to-make gravy. Just the ticket for a tasty family supper.


Serves 4


1 tbsp vegetable oil 500g Cumberland sausage


FOR THE BATTER 100g plain flour Quarter tsp salt 1 large egg 250ml semi-skimmed milk


FOR THE GRAVY 10g butter 1 small red onion, finely chopped 100g mushrooms, sliced 300ml water 4 tsp instant gravy granules


1 Preheat the oven to 210C/gas 7.


2 Put 1 tbsp of vegetable oil into a 10in x 8in baking tin and add the Cumberland sausage in a continuous curl. Transfer to the oven and bake for 10 mins while making the batter.


3 Put the flour into a mixing bowl and add the salt, egg and milk. Beat with a whisk to make a smooth batter (this will only take a few moments). Transfer to a jug to make pouring easier.


4 When the sausage has been cooking for 10 mins, quickly pour the batter into the tin and close the oven door. Bake for a further 25 mins.


5 Meanwhile, make the gravy. Melt the butter in a saucepan and fry the onion for 4–5 mins until browned. Add the mushrooms and cook for a few more mins. Pour in the water and bring to the boil. Sprinkle in the gravy granules and stir until thickened, then reduce the heat and simmer very gently until the Yorkshire pudding is cooked.


6 Share the toad-in-the-hole between four warmed plates with the red onion and mushroom gravy, and a side of fresh veg.


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COOK'S TIP


You can make the batter in a blender if you like, just whizz the flour, salt, egg and milk together for a few seconds until smooth.


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