Natasha Corrett's toad in the hole with onion gravy - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Natasha Corrett’ s toad in the hole with onion gravy By You Magazine - August 2, 2020 This can also be a Yorkshire pudding recipe – just take the sausages out. You can use either gluten-free or normal wheat flour as it works well with both, or make into a veggie toad-in-the-hole. Serve with mashed potato and greens on the side as a simple but tasty supper. The key is timing – if you get this right, it’s really easy to make. Lisa Linder SERVES 2 ADULTS AND 1 CHILD (8 MINI TOAD IN THE HOLES) PREP 15 MINUTES COOK 40 MINUTES olive oil 250ml milk 100g plain flour (gluten-free, spelt or wheat) 3 eggs 1 sprig rosemary 8 organic chipolatas or veggie sausages, halved ONION GRAVY 1 white onion, sliced 40g butter 4 garlic cloves, crushed 2 shiitake mushrooms 750ml chicken stock (use veg if vegetarian) 2 tbsp balsamic vinegar 1. Preheat the oven to 240C/220C fan/gas 9. Pour a teaspoon of olive oil into the base of eight muffin holes in a tin and put into the oven for 10 minutes to heat up. 2. Mix the milk, flour and eggs together to make the batter, then chop up the rosemary into small pieces, mix into the batter and pop into the fridge until you are ready to use it. 3. Put two halves of the sausages into each of the muffin holes and pop back into the oven for 20 minutes. 4. Make the onion gravy by frying the onion in the butter with the garlic until translucent. Add the mushrooms, stock and vinegar then bring to the boil. 5. Drop the heat down to medium for 15 minutes and simmer until the toad-in-the-holes are ready to come out the oven. Strain off the onion before serving. 6. When the timer for the sausages is up, take them out of the oven carefully as the oil might spit. 7. Ladle the batter from the fridge into each muffin hole, filling it to about a centimetre below each rim. 8. Put the muffin tin back into the oven for 20 minutes. Don’t open the oven door as it will affect their rise. 9. Take out, serve with the gravy and enjoy your masterpiece! Our recipes are from Family Kitchen: Simple Healthy Meals for Everyone by Natasha Corrett, which will be published by Mums Know Best on 13 August, price £25, and is available from Amazon and Waterstones. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved