Dinner time, Dinners, Winter warmers

Toad in the hole with roast potatoes and mushroom gravy

What a comforting and filling meal, delicious and although probably not for everyday, it’s a really good dish for these cold evenings

Ingredients

For the toad in the hole

4 x chipolata sausages – you can use normal sausages if you like

50g plain flour

Pinch of salt

1 egg beaten

50ml milk

For the potatoes

2 medium potatoes

1 tbs (tablespoon) oil

Good pinch salt

2 sprigs rosemary

2 whole cloves garlic

For the mushroom gravy

1 tsp oil

100g mushrooms finely chopped

1 tbs flour – it can be any

Pinch salt

100ml water

Method

Start by cooking the sausages in the tin in the oven 180 fan with a little oil for 10-15 mins and heat some oil with the rosemary and garlic, in an oven proof dish for the potatoes

While that’s cooking whisk the egg, salt and flour for the batter and add the milk and stir well, leave to stand

Meanwhile peel the potatoes and boil until almost cooked

Turn the sausages and pour over the batter – the oil must be really hot to get a crisp well risen batter. Cook for 35 mins

Add the potatoes to the hot oil with the rosemary garlic and salt and cook for 35 mins turning occasionally

Meanwhile start frying the mushrooms with the oil and salt for 5 mins

Add the flour and stir well

Slowly add the water bit by bit until you have a thick gravy and cook for 8 mins ( you may need to add more water as it cooks)

And enjoy – it’s pretty easy and just requires a little effort it’s great for all the family!

Serves 2

Cals – 446, fat – 17.7, carbs – 76.3, protein – 14.9,

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