Christmas Toad within the Gap

Substances

Serves Six

175g/6oz plain flour, sifted
4 massive free-range eggs
300ml/½ pint full-fat milk
2 tsp Dijon mustard
6 rashers smoked streaky bacon
12 chipolata sausages
4 tbsp sunflower or vegetable oil
2 onions, peeled and reduce into wedges
200g/7oz sage and onion stuffing, rolled into 8 balls
200g/7oz Brussels sprouts, trimmed
2 small-medium leeks, trimmed and reduce into 1–2cm/½–¾ thick slices

For the gravy

25g/1oz butter
1 tbsp olive oil
2 onions, sliced
1 tsp chopped thyme leaves
1 tbsp plain flour
500ml/18fl oz good-quality hen inventory
2 tbsp Worcestershire sauce
salt and freshly floor black pepper

To serve

cranberry sauce

Directions

1. Preheat the oven to 220C/200C Fan/Fuel 7.
2. First make the Yorkshire pudding batter. Sift the flour into a big bowl and make a properly within the center. Beat the eggs and milk collectively, pour into the bowl and blend with a balloon whisk till easy. Add the mustard and season properly with salt and freshly floor black pepper. Put aside to relaxation whilst you put together the remaining elements.
3. Stretch out every bacon rasher to extend the size by about one third. Reduce every rasher in half and wrap round every chipolata.
4. Warmth 2 tablespoons sunflower oil in a big roasting tin, add the pigs in blankets, onion wedges and stuffing balls and prepare dinner for 20 minutes till beginning to flip golden brown.
5. In the meantime, make the gravy. Warmth the butter and olive oil in a sauté or frying pan. Add the sliced onions and chopped thyme. Prepare dinner over a medium warmth till the onions are tender and beginning to brown on the edges. Add the plain flour, stir properly and prepare dinner for an extra 30 seconds. Slowly pour the inventory into the pan, stirring continually, and produce to the boil.
6. Decrease the warmth and simmer gently for about 10 minutes till easy and thickened barely. Add the Worcestershire sauce and season properly with salt and freshly floor black pepper. Put aside.
7. When the sausages have cooked for 20 minutes, add the sprouts and leeks to the roasting tin together with the remaining 2 tbsp oil. Return to the oven for five minutes till the greens are beginning to soften.
8. Working rapidly, take away the roasting tin from the oven and pour the Yorkshire batter across the sausages, stuffing and greens. Return to the oven for an extra 20–25 minutes till the batter is puffed and golden brown.
9. Serve with the onion gravy and cranberry sauce on the aspect.

iii) there’s additionally a Root vegetable toad-in-the-hole recipe right here