Toad in the hole with colcannon mash 8 premium pork sausages 1 red onion Few fresh sprigs of thyme For the batter mix all the ingredients in a large bowl and refrigerate 100g plain flour 1 egg 75ml milk 1 tsp Dijon mustard 1/2 tsp salt Rosemary chopped Green cabbage Broccoli Chicken stock pot or cube Preheat oven to 220 Heat 1tbsp olive oil in a frying pan and add sausages, onion & thyme til slightly caremelised. Pour batter mix all over and place on the top shelf of a hot oven for 30-35 mins until risen & golden brown. Be careful with hot handle when taking out. Meanwhile, peel boil & mash potatoes with 50g of butter and seasoning. Steam vegetables and mix in with mashed potatoes reserving juices for gravy and mixing with chicken stock.
Posted on: Mon, 03 Feb 2014 17:18:07 +0000
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