John Torode's toad in the hole

We’re finishing our National TV Awards celebration show back in the kitchen with John Torode, as he whips up his version of the family favourite, toad in the hole.

Toad in the hole

Ingredients

For the batter

8 eggs

600mls milk

Half teaspoon of salt

3 tbsp dripping

500g Flour

16 chipolata Sausages

For the pea purée with butter and shallots

1kg garden peas

2 shallots, finely chopped

200g unsalted butter

50g sugar

125ml double cream

For the cabbage with onion and bacon

50g butter

100g back bacon, cut into small pieces

1 onion, thinly sliced

ground pepper and salt

1 Savoy cabbage, sliced into 1cm strips ( Blanched )

Chantenay carrots

Tomato ketchup, lots of gravy and a jar of onion marmalade to serve

Method

Preheat the oven to 220c

For the toad in the hole

• Beat the eggs with the milk and the salt, sieve the flour twice to aerate and remove impurities. Beat the flour into the milk to make a batter. Sieve if necessary.

• Place the Yorkshire tray in the oven until hot and add a good amount of fat into each dip. Now add the Chipolatas and cook for 10 minutes until they have a little colour. This is where you must be careful, as the fat is very hot. Take the tray from the oven.

• Ladle some of the batter mix into each mould so that they are nearly full, return to the oven and reduce the heat to 200c cook for 15 minutes

For the pea purée with butter and shallots

• Cook peas in salted water until soft. Drain well, mash with hand masher.

• Add melted butter, sugar and boiled double cream and check the seasoning

For the cabbage with onion and bacon

• Melt the butter in a frying pan, add the bacon and onion, season and fry for four minutes until soft

• Add the cabbage and stir well over a medium heat for a few minutes until wilted. Place a lid over the pan and continue to cook over a low heat for another 2 minutes, then remove the lid and stir well.