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Spelt toad-in-the-hole with leek gravy
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This fluffy Yorkshire pud works in one big dish, too.
• 125g white spelt flour
• 2 eggs, beaten
• 220ml whole milk
• 25g pack chives, chopped
• 1 red onion, finely sliced
• 3 garlic cloves, crushed
• 2 tsp wholegrain mustard
• 1 tsp honey (or sugar)
• 300ml fresh chicken stock
1. Preheat the oven to its highest setting. Fry the sausages in ½ tbsp oil in a pan over a medium heat for 8-10 minutes. Divide them between 3 small ovenproof dishes. Slice 2 leeks into 1.5cm rounds, add to the dishes with ½ tbsp oil in each and set on a baking tray.
2. Meanwhile, make the batter. Whisk together the spelt flour, eggs and ½ the milk until smooth; season. Gradually beat in the remaining milk and most of the chives. Cover and set aside.
3. Put the dishes in the oven for 5 minutes, then carefully divide the batter between them. Reduce the heat to 220˚C, gas mark 7, and cook for 20-25 minutes, until golden and puffed.
4. Meanwhile, finely slice the remaining leek and add, with the onion, to the frying pan. Cook over a medium heat for 10-15 minutes, until caramelised. Add the garlic, mustard and honey; cook for 2-3 minutes. Raise the heat, add the stock and boil, stirring, for 6-8 minutes, until thick; season. Serve with the toad-in-the-hole, scattered with the remaining chives.
Typical values per serving:
This recipe was first published in Thu Jan 21 10:40:00 GMT 2016.