James Martin is a beloved British chef with countless yummy recipes up his sleeve. ITV showed budding cooks how they can make a tasty toad in the hole with onion gravy at home.
Rustling up a hearty meal for this family on Saturday or Sunday evening? James Martin’s toad in the hole might be just the thing.
The ultimate comfort recipe, James’ toad in the hole serves six guests – or a few particularly hungry ones.
Toad in the hole can be served on its own but also works well with a variety of side dishes.
Complement James’ recipe with some peas, carrot and suede mash, cauliflower cheese or roast potatoes.
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There are not too many ingredients and many budding chefs will have some at home already.
While it is certainly impressive, this less-than-10-step recipe is simpler than it looks. In a video for ITV, the chef even called it an “easy” feat.
This meaty feast is not suitable for vegetarians or vegans, however, the chef has a leek-based recipe for plant-based cooks which is very similar.
Eager cooks can get prepping the Yorkshire puddings the night before, although it’s possible to do it on the day.
The chef explained that this dish can be made with any leftover meat – not just sausages.
Method
1. Place the flour into 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.
2. Place in the fridge for at least four hours, but ideally overnight.
3. Preheat the oven to 200C, Gas 6.
4. Cook the sausages in a frying pan with one tbsp of dripping until coloured. Put the remaining dripping into a roasting tin (about 30cm x 20cm x 5cm deep) and put in the oven until smoking hot.
5. Remove the batter from the fridge and whisk once more to combine.
6. Remove the baking tin from the oven carefully and place the sausages in the roasting tin then pour over the batter. Place in the oven and cook for about an hour.
7. While this is in the oven, 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.
8. Add the yeast and beef extracts and cook for one minute, then add the gravy and bring to a boil. Add the vinegar and season to taste.
9. Remove the toad in the hole from the oven and set aside for a few minutes. James recommends you serve a large spoonful of the toad with lashings of gravy and some buttered peas.
Vegetable toad in the hole
Ingredients (serves six)
For the Yorkshire pudding:
225g plain flour
Eight free-range eggs
600ml full fat milk
Two large leeks
Two tbsp vegetable oil
For the sauce:
One large onion, peeled and sliced
25g butter
400ml made up vegetarian gravy
Method
1. Place the flour into 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.
2. Place in the fridge for at least four hours, but ideally overnight.
3. Preheat the oven to 200C, Gas 6.
4. Cut the lovely leeks in half lengthways and char in a dry frying pan until dark and coloured.
5. Pour the vegetable oil into a roasting tin (about 30cm x 20cm x 5cm deep) then put in the oven until smoking hot.
6. Put the leeks in, then pour the Yorkshire pudding mixture over the top and cook for about an hour.
7. While this is in the oven, make the sauce by placing a frying pan on a high heat, adding the onion and frying for 10 minutes, or until just softened and browned.
8. Add the veggie gravy and bring to the boil, then season to taste.
9. Remove the toad in the hole from the oven and set aside for a few minutes. James recommends serving it with a ladleful of the sauce, however, other vegetarian sides such as seasonal greens or potatoes also work well for a heartier meal.
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