Herby toad in the holes

Name: Herby toad in the holes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 4 tsp sunflower or olive oil; 375 g pack Eat Flexi: 12 Spicy Pork & ’Nduja Chipolatas; 150 g plain flour; 2 British Blacktail Free Range Medium Eggs; 250 ml skimmed milk; 2 tbsp mixed fresh herbs, chopped (such as chives, parsley and sage); 500 g pot Essential Gravy, to serve (optional); Seasonal green vegetables, to serve

A healthier spin on toad in the hole, these use sausages from our Eat Flexi range, which are made with 30% vegetables and pulses. Full on flavour, with little fuss.

1 out of 5 stars(1) Rate this recipe

HealthySource of protein

Serves4
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

4 tsp sunflower or olive oil
375g pack Eat Flexi: 12 Spicy Pork & ’Nduja Chipolatas
150g plain flour
2 British Blacktail Free Range Medium Eggs
250ml skimmed milk
2 tbsp mixed fresh herbs, chopped (such as chives, parsley and sage)
⅔ x 500g pot Essential Gravy, to serve (optional)
Seasonal green vegetables, to serve

Method

Pour 1 tsp oil into 4 individual rectangular pie dishes (or see cook’s tip), then put them on a baking sheet and place in the oven. Heat the oven to 220ºC, gas mark 7.
Add the chipolatas to the hot tins, turning to coat in the oil. Season with black pepper and cook for 5 minutes. Meanwhile, beat the flour, eggs and milk together in a jug with a generous pinch of salt to make a smooth batter. Mix in the herbs.
Carefully pour the batter around the sausages in the hot tins and return to the oven for 20 minutes more, until puffed and dark golden and the sausages are cooked through with no pink meat and the juices run clear.
Heat the gravy according to pack instructions, if using, and steam or boil the green vegetables to your liking. Serve with the toad in the holes.

Cook’s tip

For a single large toad in the hole, bake for 25-30 minutes. If you have time to spare, make the batter up to 12 hours ahead, cover and chill until ready to cook.