Toad in the Hole with Onion & Ale Gravy and Honey Mustard Mash

INGREDIENTS

A family favourite here at Yorkshire Rapeseed Oil HQ, this British classic is always a pleaser. The Ale gravy just adds a little extra to the dish, and the Honey Mustard Mash gives a simple and delicious twist to a classic side.

Serves 4

INGREDIENTS

For the Toad in the Hole

2 tbsp Yorkshire Rapeseed Oil

4 medium free-range eggs

150g plain flour

250ml milk

8 good quality pork sausages

For the Gravy

1 medium white onion, finely sliced

1 tbsp Yorkshire Rapeseed Oil

1 tbsp plain flour

150ml Wold Top Bitter

½ tbsp balsamic vinegar

500ml good quality beef stock

1 sprig of rosemary

1 sprig of thyme

1 bay leaf

For the Mash

Potatoes (you choose how many – depending on how hungry you are!)

A little milk or double cream

A drizzle of Honey & Mustard Dressing

Salt and pepper to taste

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Details

METHOD

Start by preparing your Toad in the Hole. Pre heat your oven to 200C /180C fan / Gas Mark 6 . Drizzle your Yorkshire Rapeseed Oil into a deep ovenproof baking dish and put in the oven to heat the oil. After 5 minutes remove the pan and add in your sausages. Cook in your oven for a further 5 minutes.

Whilst these are cooking, make your Yorkshire pudding batter. Simply whisk together your eggs, flour, and milk until smooth. Remove your pan from the oven and pour your batter over the sausages to fill the dish. Place back in the oven and bake for 25–30 minutes until your pudding is risen and golden, and your sausages are cooked through.

To make your gravy, place a non-stick pan over a medium to low heat on the hob fry your onion in the Yorkshire Rapeseed Oil. Fry for 5-10 minutes until they become soft and translucent. Add the balsamic vinegar and cook for further few minutes. Sprinkle over the flour and stir to combine. Slowly pour in your Wold Top Bitter, followed by your beef stock. Finally adding your fresh herbs. Turn your heat down and simmer for up to 15 minutes before allowing to cool a little before serving. When ready to serve, remove your fresh herbs and decant into a jug for the table.

While your ‘toad’ is cooking and gravy simmering, chop and boil your potatoes. Once they are cooked, drain and season well. Mash the potatoes, drizzle in the cream and a little Honey & Mustard Dressing to taste.