Name: Toad in the hole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 3.00 eggs large; 300.00 ml milk; 45.00 ml fresh herbs parsley and chives and sage, chopped; 100.00 g flour cake; 450.00 g sausages chipolata; 100.00 g peas frozen; 15.00 ml sunflower oil; 2.00 onion sliced; 500.00 ml stock beef; 15.00 ml soy sauce; 45.00 ml horseradish sauce; 30.00 ml cornflour

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Ingredients (12)

3.00	eggs — large
300.00 ml	milk
45.00 ml	fresh herbs — parsley and chives and sage, chopped
100.00 g	flour — cake
450.00 g	sausages — chipolata
100.00 g	peas — frozen

GRAVY

15.00 ml	sunflower oil
2.00	onion — sliced
500.00 ml	stock — beef
15.00 ml	soy sauce
45.00 ml	horseradish sauce
30.00 ml	cornflour

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Method:

Beat the eggs, milk and herbs in the blender or processor. Season to taste. Switch to low speed and spoon in the flour. Blend for 30 seconds on high. Leave to stand for 30 minutes.
Grill or bake the chipolatas until golden. Lightly oil a baking tin and heat in the preheated oven until it is smoking. Add the sausages and peas (if using). Pour in the batter and bake at 220 ºC for approximately 30 minutes until the batter has risen and browned.
GRAVY: Heat the oil and fry onions for 15 minutes until brown. Add the stock, soy, horseradish or mustard and bring to the boil. Mix the cornflour with a little water and add to the gravy. Bring to the boil, stirring.