James Martin's toad in the hole with onion gravy
Ahead of his new ITV series, James Martin joins us from his kitchen where he’s cooking a hearty dish for the long days in lockdown - toad in the hole with onion gravy.
Toad in the hole with onion gravy
Serves: 6
Ingredients
For the toad in the hole
225g plain flour
8 free-range eggs
600ml full fat milk
8 good-quality sausages
50g beef dripping (or lard)
For the onion gravy
1 onion, peeled and finely sliced
Knob of butter
1 tsp yeast extract
1 tsp beef extract
400ml made up Bisto gravy
1 tbsp sherry vinegar
Salt and pepper
Method
Place the flour in a bowl and make a well in the centre. Whisk in the eggs and continue to whisk until just smooth, then gradually add the milk. Season and whisk to a smooth batter.
Place in the fridge for at least four hours, but preferably overnight
Preheat the oven to 200C, Gas 6
Cook the sausages in a frying pan with 1 tbsp of dripping until coloured. Pop the remaining dripping into a roasting tin (about 30cm x 20cm x 5cm deep) and put in the oven until smoking hot.
Remove the batter from the fridge and whisk once more to combine
Carefully remove the baking tin from the oven and place the browned sausages in the roasting tin then pour over the batter. Place in the oven and cook for about 1 hour.
Meanwhile, make the gravy using the same pan that the sausages were cooked in. Place the pan on a high heat, add the onion and fry for 10 minutes, or until just softened and browned.
Add the yeast and beef extracts and cook for a minute, then add the gravy and bring to the boil. Add the vinegar and season to taste.
Remove the toad in the hole from the oven and set aside for a few minutes. Serve a large spoonful of the toad with a ladleful of gravy and some buttered peas.
Vegetable toad in the hole
Serves: 6
Ingredients
For the Yorkshire pudding
225g plain flour
8 free-range eggs
600ml full fat milk
2 large leeks
2 tbsp vegetable oil
For the sauce
1 large onion, peeled and sliced
25g butter
400ml made up vegetarian gravy
Method
Place the flour in a bowl and make a well in the centre. Whisk in the eggs and continue to whisk until just smooth, then gradually add the milk and salt and whisk to a smooth batter.
Place in the fridge for at least four hours, but preferably overnight
Preheat the oven to 200C, Gas 6
Cut the leeks in half lengthways and char in a dry frying pan until dark and coloured
Pour the vegetable oil into a roasting tin (about 30cm x 20cm x 5cm deep) then put in the oven until smoking hot
Pop in the leeks, pour the Yorkshire pudding mixture over the top and cook for about an hour
For the sauce, place a frying pan on a high heat, add the onion and fry for 10 minutes, or until just softened and browned
Add the vegetarian gravy and bring to the boil. Season to taste.
Remove the toad in the hole from the oven and set aside for a few minutes. Serve a large spoonful of the toad with a ladleful of the sauce.