How to Make This Herby Toad in the Hole
Try this twist on a classic, celebrating the gentle sweetness of British leeks
- For the toad in the hole
- 150g plain flour
- Pinch of salt
- 3 eggs
- 200ml semi-skimmed milk
- 50ml water
- 1/2 leek, very finely shredded
- A large handful of fresh herbs (rosemary, thyme, parsley), finely chopped
- 2 tbsp sunflower oil
- 8 sausages (around 450g)
- 1 leek, chopped into roughly 5cm pieces
- For the leek gravy
- 2 tbsp butter
- 1 leek, finely shredded
- 2 tbsp plain flour
- 400ml beef stock
- 2 tbsp gravy granules
Make the batter. Add the flour and salt to a bowl. Whisk in the eggs until you have a very thick, smooth paste. Gradually add the milk in stages, whisking well each time, then whisk in the water until the batter is completely smooth. Fold through the finely shredded leek and the chopped herbs. Set aside to rest while you prepare the sausages.
Preheat the oven to 240C (fan 220C). Add the sunflower oil to a metal roasting dish and place it in the oven to heat. Carefully remove the hot dish, add the sausages and chopped leek pieces, and turn everything so it’s well coated in the oil. Return to the oven and roast for 10 minutes, until the sausages are starting to colour and the leeks are softening.
Remove the dish from the oven and carefully pour the batter around the sausages and leeks. Return to the oven, reduce the temperature to 200C (fan 180C), and bake for 30 minutes, without opening the oven for at least the first 25 minutes, until risen, crisp, and deeply golden.
While the toad in the hole cooks, melt the butter in a saucepan over a medium heat. Add the finely shredded leek and cook gently for about five minutes, until soft, silky, and sweet.
Stir in the flour and cook for two minutes, then gradually whisk in the beef stock. Simmer until thickened, then stir through the gravy granules towards the end for extra depth and umami.
Serve the toad in the hole immediately, spooned generously with the leek gravy.
Britishleeks.co.uk
Photography, recipe and styling by JessHallCooks
