Richy Virahsawmy's Toad in the Hole with roast carrots, peas & gravy.
Ingredients
Serves 4
- 8 large Sausages
- 1 tbsp rapeseed oil
- 1 tsp smoked paprika
- 1 sprig of rosemary
- 1 clove of garlic
- 1 large red onion
- 8 small/med carrots
- 500g frozen peas
- 2 tbsp honey
- 500ml gravy
Batter
- 3 eggs
- 170ml milk
- 130g plain flour
- 1 pinch of salt
Method
- Make the batter. In a deep bowl add flour and salt, make a well using a whisk add eggs and milk to form a batter consistency, let rest for 10 minutes.
- Pre-heat oven to 200℃.
- Add rapeseed oil to a pan and roast the sausages.
- Add garlic, thyme, rosemary, and smoked paprika.
- Add red onions, sauté for 5-6 mins or until golden brown.
- Pour batter into sausage pan and bake for 25-30 mins.
- Serve with honey roasted carrots, peas and gravy.