Toad in the hole with spicy lamb sausages, herb salsa and feta
Prep
40m
Cook
35m
serves
4
We’ve added a Moroccan spice mix to the batter and chosen spicy lamb sausages for a totally new spin on the classic British dish, toad in the hole. The quick coriander salsa and feta are the perfect finish.
You’ll need to start this recipe 3 hours ahead, and you’ll need a 26cm, 1.5L-capacity frypan or baking metal dish.
Ingredients (14)
- 4 eggs
- 210ml milk
- 175g plain flour
- 1 tbs Moroccan spice mix
- 1/4 cup (60g) duck fat (or beef tallow)
- 4 merguez sausages
- 1 red onion, cut into wedges
- 200g pumpkin, cut into chunks
- Marinated feta, to serve
Salsa
- 1/4 bunch coriander
- 1/4 bunch parsley
- 1/2 long green chilli
- 2 garlic clove
- 2 tbs extra virgin olive oil
Method
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1.For the batter, whisk the eggs and milk in a large bowl until combined. Add the flour and spice mix and whisk until smooth. Season with freshly ground black pepper, then rest, covered, in the fridge for at least 1 hour (this will ensure a better rise and fluffier end result).
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2.Remove batter from fridge. Add ½ tsp salt flakes and whisk to combine. Bring to room temperature.
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3.Preheat oven to 250°C/230°C. Place a 26cm, 1.5L-capacity frypan or metal baking dish in the oven for 10 minutes, or until very hot.
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4.Add fat to pan and heat for a further 5 minutes. Add the sausages, onion and pumpkin, and roast for 5 minutes, turning sausages halfway through.
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5.Quickly pour the batter mixture into the tray. Bake for 20-25 minutes, until the pudding is crispy, golden brown and doubled in size.
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6.Meanwhile, make the salsa. Whiz all ingredients in a small food processor until a chunky sauce. Season with salt flakes to taste.
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7.Stand toad in the hole for 5-10 minutes, then serve drizzled with salsa and sprinkled with feta.
Recipe Notes
Always use a metal dish for a toad in the hole. It conveys the heat better and the rising crispy batter will thank you.
We used merguez, which are spicy lamb sausages, but you can use any sausage you prefer.
This dish is best eaten straight away. But leftovers will last in an airtight container in the fridge for up to 3 days.
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