Phil Vickery’s toad in the hole
It's the ultimate comfort food - Phil's in the kitchen ready to help us finesse our toad in the hole with the fluffiest Yorkshire pudding batter and succulent sausages - perfect for the hole family!
Toad in the hole
Serves: 2
Ingredients
For the toad in the hole:2 tbsp olive oil4 large sausages115g plain flour2 medium eggs300ml milkSalt, to tasteGround white pepper, to taste
For the mustard kale:2 x 200g bags curly kale4 tbsp plain olive oil200ml cold waterExtra virgin olive oil, to taste4 tbsp English mustard
To serve:Roasted vegetablesCreamy mashBaked beansGravy
Method
For the toad in the hole:
1. Preheat the oven to 220°C/ gas 7. Place the oil into a 25cm non-stick frying pan that is oven safe, then add the sausages and brown nicely in the oven.
2. Place the flour, eggs and half the milk into a large bowl. Whisk slowly, gradually incorporating the flour from the edge of the bowl.
3. Finally add the rest of the milk and whisk well, then add salt and pepper to taste.
4. Pour into the hot sausage pan and quickly place into the hot oven and straight away reduce the temperature to 200°C gas 6.
5. Cook for 25-35 minutes or until well risen and golden edges.
6. Once cooked, remove from the oven and eat straight away.
7. Serve with braised kale (recipe below), roasted vegetables, creamy mash, baked beans and gravy.
For the mustard kale:
1. Pick over the kale and rip out any large stalks and then wash really well in cold water.
2. In a large pan, add the olive oil and water over a medium heat.
3. Add the kale to the pan and bring the water to a boil. Mix well then cover with a lid and cook rapidly for 2-3 minutes.
4. Remove the lid and keep the pan on the heat until all of the water has evaporated off.By this time the kale will be cooked, but not overcooked.
5. Remove the pan from the heat, add the extra virgin oil and mustard and mix really well.
6. Serve along with the toad in the hole.