In this changeable weather it can be hard to decide what to cook that the whole family will enjoy. We reckon however, that you can never go wrong with a British classic such as Toad in the Hole, so we had to ask our resident chef Jo-Anne to rustle up a QVC spin on the dish for our Recipe of the Week series.
Thanks to the easy measuring system, this tasty dish is quick and easy to prepare, with guaranteed crowd-pleasing effect.
Garlic and Thyme Toad in the Hole
- 6 Green Seasons sausages
- 1 cup milk
- 1 cup eggs (equivalent to about four eggs)
- 1 cup plain flour
- 2 tsp garlic puree
- 2 tsp chopped thyme
- Salt and pepper to taste
- Oil for cooking
A note on cup measurements:
As long as you use the same quantity of milk, eggs and flour, the batter will come out perfectly, so it really just depends on how much you need. A standard cup of each should be plenty for six sausages.
- Place the sausages in a baking dish with a little oil and put them in the pre-heated oven to bake for 10-15 minutes or until the sausages are starting to brown
- While the sausages are in the oven put the flour, milk and eggs in a blender until thoroughly mixed, you can do this by hand with a whisk, but combine the flour and eggs first before adding the milk, as this will prevent the mixture from having any lumps
- Add the garlic puree, thyme and salt and pepper to the batter mixture
- Take the sausages out the oven and pour the batter over them before placing it all back in for 20-25 minutes more, or until the batter has risen and is nice and crispy on top
- Serve with your choice of vegetables (you can’t go wrong with some light and summery asparagus and mange tout) and lots of gravy
And there you have it! A delectable dinner-time treat that’s ready nice and quickly with minimal fuss. The ideal mid-week meal!
If you’re looking for a sweet treat to accompany this dish, or inspiration for the rest of the week, check out our varied recipe archive.
Should you be on the look-out for some new kitchen equipment, take a look at our kitchen department.
“I started my cooking career at 12 years old when I made my uncle’s 50th birthday cake, and I cried when he cut into it. I have been cooking, baking and making birthday cakes for people ever since. I developed my skills working at the St Ermin’s Hotel in London in the pastry kitchen with an eccentric French pastry chef who taught me well and started my kitchen life.
“I’ve been at QVC for eight and a half years. I started in a tiny kitchen that was the size of a ‘Borrower’ kitchen compared to what we have now.
“I love cooking because food, especially cake, makes people smile. It has the ability to bring back happy memories. In my mind, not much else other than food and the smells associated with it can do that.”