Save to your scrapbook
Toad in the hole, with Swiss chard & mustard cream sauce
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
454g pack 8 essential Waitrose Pork Sausages, pricked with a fork
2 essential Waitrose Red Onions, peeled, trimmed and cut into 6
120g plain flour
2 essential Waitrose Medium Free Range Eggs, beaten
100ml whole milk
100ml carbonated natural mineral water
400g Swiss chard, thinly sliced
1 tbsp olive oil
100ml single cream
2 tbsp wholegrain mustard
1. Preheat the oven to 230°C, gas mark 8. Arrange the sausages and onions in a shallow ovenproof dish. Cook for 20 minutes until cooked through.
2. Meanwhile, place the flour in a bowl, making a well in the centre, and whisk together the eggs and milk in a jug. Gradually whisk the egg mixture into the flour until you have a thick batter. Gently stir in the water and pour into the hot pan of sausages, return to the oven for a final 20 minutes until golden and puffed up.
3. Meanwhile, gently fry the chard with the olive oil, adding a couple of tablespoons of water to the pan to encourage it to wilt, until the leaves have softened and the stalks have started to become transparent. Just before serving, stir in the cream and mustard, and serve with the toad in the hole.
Cook’s tip Need a meat-free option? Use vegetarian sausages. Roast them with the onions and a little oil, adjusting the cooking time in step 1, until cooked through.
Typical values per serving: