Chipolata Toad in the Hole 

Chipolata Toad in the Hole

For something a bit different add chilli jam to this twist on a classic

Crisp on the base and around the outside but creamy within, this version comes laced with leeks and mustard. Gravy or chilli jam are my favourite additions.

Serves 4

vegetable or groundnut oil

1 tsp dijon mustard

1 tsp wholegrain mustard

2 x batter recipe (see here)

200g leeks (trimmed weight), sliced

1 heaped tsp thyme leaves

sea salt and black pepper

400g chipolata sausages

  •  Preheat the oven to 220C/200C fan/ gas 7. Place two tablespoons of oil in a large roasting pan (around 37cm x 25cm) and heat in the oven for 10 minutes.
  •  Add the mustards and some seasoning to the batter when blending. H Heat a tablespoon of oil in a large nonstick frying pan over a medium heat. Add the leeks then fry, stirring frequently, for 5-8 minutes until nicely coloured at the edges, adding half the thyme and seasoning just before the end. Remove the leeks to a bowl.
  • Add a little more oil (around 2 teaspoons) to the pan and colour the sausages, stirring frequently to ensure they colour evenly on all sides. They should be a nice golden shade, but not too dark as they will colour further in the oven.
  • Pour the batter into the hot dish, scatter over the leeks, then the sausages and the rest of the thyme. Place the toad in the hole in the oven to cook for 30-35 minutes until the batter is risen and golden. Serve straight away.