Bbc toad in the hole recipes - Main course
BBC Good Food magazine food editor Barney adapts this classic sausage recipe to cook with his daughter Maisie A brand new recipe from Nadiya Hussain's BBC2 series Nadiya Bakes, this South Asian-inspired twist on a toad in the hole features seekh kebab-inspired meatballs nestled in delicious batter. A toad in the hole recipe from Mary Berry’s Complete Cookbook – a classic British dish that’s perfect for a filling meal Try this vegan Sunday roast alternative this Veganuary.
- Mini toad-in-the-holes
- Nadiya Hussain’s Seekh Kebab Toad in the Hole
- Toad in the hole recipe by Mary Berry
- Vegan toad in the hole
- How do you make a toad in the hole?
- Do you leave the toad in the hole batter to stand?
- What temperature do you cook toad in the hole?
- Is toad in the hole a good midweek meal?
Provided by: Barney Desmazery
Total time: 55 minutes
Cook time: 35 minutes
Prep time: 20 minutes
Yields: 12 items
Number of ingredients: 13
- 24 uncooked cocktail sausages
- 2 tbsp sunflower oil
- 3 eggs (this will be 150ml)
- 150ml plain flour
- ½ tsp mustard powder (optional)
- 150ml milk
- 12 small rosemary sprigs
- 3 tbsp red onion marmalade
- 1 tbsp plain flour
- 1 tsp mustard powder
- squeeze of ketchup
- 500ml beef stock made with 1 stock cube
- small splash of soy sauce
- Calories: 193 calories
- Fat: 11 grams fat
- Saturated Fat: 4 grams saturated fat
- Carbohydrate: 16 grams carbohydrates
- Sugar: 4 grams sugar
- Fiber: 1 grams fiber
- Protein: 7 grams protein
- Sodium: 1 milligram of sodium
- KIDS the writing in bold is for you. GROWN-UPS the rest is for you. Cut the sausages with scissors. Heat oven to 220C/200C fan/gas 6. If the sausages are linked, get your child to use a pair of scissors to cut them into single sausages.
- Count the sausages. Place 2 sausages in each hole of a 12-hole muffin tin and go through all the maths this involves – two times table, counting up in twos etc. Drizzle each set of sausages with a little oil. Children from about seven upwards can now place the tin in the oven for 20 mins until the sausages have browned, getting a grown-up to turn the sausages halfway through.
- Crack some eggs. Over a small bowl, get the child to hold the egg in one hand, then tap it with a cutlery knife until it just cracks. Then get them to put down the knife and open the egg into the small bowl. You can now check for any bits of shell before tipping it into a larger bowl. Repeat with all the eggs – this should keep them busy.
- Make a batter. Get the child to measure 150ml flour in a measuring jug and tip into a bowl with the mustard powder. Make a well in the centre and beat in the eggs. Measure the milk.
- Pour in the milk. Gradually pour the milk into the batter – get the child to whisk well between each addition – until you have a mix that is the consistency of double cream. Season. Pour the batter back into the jug.
- Sizzle the batter. Remove the sausages from the oven and place on a heatproof surface. Very carefully, and making sure that they don’t touch the hot tin, get the child to pour the batter over the sausages and throw a sprig of rosemary into each hole. Only get children aged seven upwards to do this. A grown-up needs to place them back in the oven.
- Cook in the oven. Leave the batter to cook for 15 mins undisturbed. But if your oven has a clear glass door, let the kids watch the batter rise. Remove the tin from the oven. Leave to cool for a few mins, then serve with gravy, mash and vegetables.
How to make toad-in-the-hole
Toad in the hole - Delia Smith's One is Fun
Nadiya Hussain’s Seekh Kebab Toad in the Hole
Provided by: Nadiya Hussain
Yields: 4 servings
Number of ingredients: 19
- For the seekh kebab:
- 500g lamb/beef mince
- 1 small red onion, very finely diced
- a small handful of coriander, chopped
- 2 tbsp garam masala
- 1 tbsp gram flour / cornflour
- 1 tsp salt
- 1 medium egg
- For the tray:
- 90g clarified butter
- 1 tbsp coriander seeds, crushed
- 2 medium red onions, quartered
- 1 medium red pepper, cored and cut into 8 chunks
- 2 tomatoes, quartered
- For the batter:
- 140g plain flour
- ½ tsp salt
- 2 medium eggs
- 175ml whole milk
- Prep: 30 minutes, plus chilling. Cook: 50 minutes.
- Start by making the seekh kebab mixture. Add the mince to a bowl with the onion, coriander, garam masala, flour, salt and egg, then get your hands in and mix the whole lot together until you have an even mixture.
- Divide into 12 equal mounds. Using wet hands, create small even neat rounds, pop them onto a plate and leave to chill in the fridge while you prep the rest of the recipe.
- Preheat the oven to 220°C/fan 200°C/gas 7. Put the ghee into a medium ovenproof roasting dish (about 25 x 30cm) and pop into the oven to melt. This should only take 5 minutes.
- Drop in the coriander seeds, onion, red pepper and tomatoes, mix through, then return to the oven to cook for 10 minutes. The perfect time to make your batter.
- Add the flour to a bowl with the salt and mix. Make a well in the centre, add the eggs and milk then, using a whisk, bring the thick batter together.
- Take the roasting dish out of the oven and carefully place the kebabs in it. Put back into the oven for 10 minutes – just enough to seal the mince.
- Take the tray out again and gently reposition everything so there are 3 kebabs per portion and all the veg are nicely placed, before pouring in the batter.
- Bake for 20–25 minutes. The batter will puff up and envelop the kebabs as it cooks. Leave for 10 minutes before serving.
Toad in the hole recipe by Mary Berry
Provided by: Mary Berry
Yields: 4 servings
Number of ingredients: 14
- 400 g (13 oz) pork sausage meat
- 1 leek, finely chopped
- 2 tbsp chopped fresh sage
- 1 tbsp chopped parsley, plus extra to garnish
- 3 tbsp sunflower oil
- 3 onions, chopped
- 2 tbsp plain flour
- 300 ml (½ pint) milk
- 250 ml (8 fl oz) chicken stock
- 125 g (4 oz) self-raising flour
- 3 eggs, beaten
- 300 ml (½ pint) milk
- 1 tbsp chopped parsley
- Salt and black pepper
- Make the batter: sift the flour into a bowl. Make a well in the middle and add the eggs and a little milk. Blend to a smooth paste, then gradually whisk in the remaining milk until the batter has the pouring consistency of cream.
- Add the chopped parsley, season with salt and pepper, and whisk again.
- In another bowl, combine the sausage meat, leek, sage, and parsley, and season with salt and pepper. Shape into 12 balls and set aside.
- Heat the oil in a saucepan, add the onions, and cook for a few minutes until soft but not coloured. Transfer one-third of the onions to one large ovenproof dish or four small dishes. Set aside the remainder.
- Add the sausage balls and bake in a preheated oven at 220°C (200°C fan, Gas 7) for about 10 minutes until brown.
- Pour the batter mixture in, and return to the oven at once. Bake for 20-25 minutes until the batter is risen and golden.
- Meanwhile, add the plain flour to the onions in the pan and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the milk and stock. Bring to a boil, stirring constantly, and simmer for 2-3 minutes until the mixture thickens. Serve the toad in the hole hot, sprinkled with parsley, with the sauce handed separately.
Vegan toad in the hole
Provided by: Becky Harrington
Total time: 45 minutes
Cook time: 45 minutes
Yields: 0 servings
Number of ingredients: 7
- 150g/5oz Self-raising flour
- 1tsp Baking powder
- 300ml/½ pint Vegan milk
- 50ml/2fl oz Liquid from a can of chickpeas (known as aquafaba)
- 2tbsp Vegetable oil
- 8 Vegan sausages
- Salt and ground black pepper
- Put the flour and baking powder in a large bowl, whisk to combine, then make a dip in the middle. Pour in the milk and aquafaba and whisk until combined and smooth. Transfer the batter to a jug and put in the fridge for 30 minutes to rest.
- Meanwhile, preheat the oven to 200ºC/400ºF/Gas 6. Put the oil in a roasting pan and add the sausages. Cook for about 15 minutes, then remove from the oven (be careful, the oil will be very hot and may spit).
- Give the batter a quick stir, then pour it over the hot oil and sausages. Return the roasting pan to the oven.
- Leave to cook for 25–30 minutes, until risen and golden brown. Serve hot. variation You can make toad in the hole in one large dish, as here, or several individual ones.