- 3tbsp olive oil
- 250g Chantenay carrots, whole and unpeeled
- 8 fat sausages
- For the batter:
- 125g plain flour
- 3 medium eggs
- 150ml milk
- 150ml water
- 2tsp dried herbs
- 1tsp salt
- Buttered cabbage, to serve
We have a comforting toad-in-the-hole recipe for you this week. What could be more welcome on a cold, wintry evening? And this one is especially good for you, as it comes with its own helping of tasty vegetables!
Cooking time: 35min
- To make the batter, add all the ingredients to a food processor and pulse until smooth. The batter should be the consistency of single cream. Leave to rest for 30min.
- Whilst the batter is resting, pre-heat the oven to 220°C, 425°F, Gas Mark 7.
- When the oven is hot, add the oil to a large roasting tin and put it in the oven to heat for 5min. It is important that the tin is large as the batter will rise better if it has plenty of room.
- When the oil is really hot add the Chantenay and the sausages and roast for 10min.
- Take the tin out of the oven and gently pour the batter around the Chantenay and sausages. You may find this easier if you transfer the batter to a jug that pours reliably.
- The secret to a good toad in the hole is keeping everything really hot, so get the pan back into the oven as quickly as possible. After around 20-25 min the batter should be beautifully puffed up and golden brown.
- Serve immediately with plenty of buttered cabbage.
If you’ve enjoyed our Chantenay Toad In The Hole, why not try our warming Chicken Stew with Leeks and Chantenay?