zoom Spelt toad-in-the-hole with leek gravy
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    Spelt toad-in-the-hole with leek gravy

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    Spelt toad-in-the-hole with leek gravy

    This fluffy Yorkshire pud works in one big dish, too.

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes

    Serves: 3


    • 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. 

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