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Recipe Of The Week

30/03/09

It's time to get your cook on again!

The sun has been trying to convince us that it's on its way, but let's face it... It's still chilly-vanilly!

So why not warm yourselves up with this traditionally English dish, whipped up by chef J Brock...

Vegetarian Toad in the Hole

Ingredients

FOR THE BATTER

100g plain flour

1 egg

300ml equal mixture milk and water

FOR THE TOAD

8 vegetarian sausages (I suggest Linda McCartney… Let's not mess about)

1 onion, thinly sliced

1 tbsp vegetable oil

FOR THE GRAVY

2 tbsp vegetable oil

1 onion, thinly sliced

2 tsp plain flour

2 tsp ready-made English mustard

2 tsp Soy sauce

600ml of vegetable stock

Instructions

1. Preheat the oven to fan 200C. Sift the flour and a make a hole well in the centre and crack in the egg. Beat lightly, then gradually pour in half the milk and water, beating all the time to form a smooth, thick batter. Continue for 2 minutes, then stir in the remaining liquid.)

2. Load in the Sausage spaced apart, in a large roasting tin (preferably metal). Scatter over the onion and drizzle with oil. Bake for 15-20 minutes until the sausages are starting to colour and the onion is tinged brown at the edges.

3. Remove from the oven and quickly pour the batter over the sausages. Return to the oven for a further 35-40 minutes until the batter is crisp and well risen.

4. Meanwhile, make the gravy. Heat the vegetable oil in a small pan, add the onion and fry gently for 5 minutes until softened and lightly coloured. Stir in the flour and cook for 1 minute. Add the mustard, Soy sauce and stock and bring to the boil, stirring. Simmer for 15 minutes, then taste and add more salt and pepper if necessary.

Serve the toad with cabbage or broccoli and lashings of gravy.

Let us know how you get on!