Phil's toad in the hole

It’s the British classic that’s been a staple around family dinner tables for years - but last week Ruth left her family speechless when she made a dog’s dinner of a toad in the hole! Phil Vickery’s in the kitchen giving us a masterclass in his tried and tested toad in the hole, so Ruth need never get it wrong again!

Phil says: Best toad recipe here, the secrets being the oven must be hot, use an ovenproof frying pan and only have the batter a couple of cm deep in the middle of the pan. This will ensure a well risen, crispy side and cooked slightly soft bottom.

Toad in the hole

Serves: 2

Ingredients

2 tbsp olive oil

4 large sausages

115g plain flour

2 medium eggs

300ml milk

Salt and ground white pepper

Method

• Preheat the oven to 220°C gas 7. Place the oil into a 25cm non-stick frying pan. Add the sausages and brown nicely.

• Place the flour, eggs and half the milk into a large bowl. Whisk slowly, gradually incorporating the flour from the edge of the bowl. Finally add the rest of the milk and whisk well, then add salt and pepper.

• • Pour into the hot sausage pan and quickly place into the hot oven. Straight away reduce the temperature to 200°C gas 6. Cook for 25-35 minutes or until well risen and golden brown at the edges.

• Once cooked remove from the oven and eat straight away.

Onion gravy

Serves: 4 – 6

Ingredients

2 tbsp olive oil

3 large onions, very finely sliced

1 tbsp flour

1 litre good, strong beef stock

dash wholegrain mustard

salt and freshly ground pepper

Method

• Heat the oil in a pan, then add the onions and cook gently with the lid on for 20 minutes to soften

• Add the flour and mix well then stir in the stock and mustard and cook gently for another 20 minutes or until cooked and thickened

• Season well with salt and pepper, serve

Champ

Serves: 2

Ingredients

500g warm mashed potatoes

50g melted butter

4 large spring onions finely chopped

Salt and freshly ground pepper

Method

• Mix well and serve