Toad in the hole with chicory and apple salad recipe

Date:08-06-2013 07:58:04 read:4

Toad in the hole with chicory and apple salad recipe

A classic toad in the hole recipe, served with a crisp salad to assuage your guilt.

Old favourite: Stevie Parle's take on toad in the hole Photo: Andrew Crowley
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The trick to this is to make sure you’re working with a really hot oven. Once out of the oven, it’ll deflate almost immediately, but don’t worry, it’ll still taste delicious.

Makes one large or two mini toads in the hole

Vegetable oil

4 Lincolnshire sausages


100g/3½oz plain flour

3 eggs, beaten

100ml milk

½ nutmeg, grated


1 tsp Dijon mustard

A splash of red wine vinegar

Olive oil

1 head of yellow or red chicory, sliced

½ green apple, thinly sliced

A handful of parsley leaves, chopped

Preheat your oven to its highest setting. Make the batter first. Sieve the flour into a large mixing bowl and add a pinch of salt. Beat in the eggs and milk and grate in the nutmeg. Leave to rest for a moment.

Add a splash of oil to a frying pan and over a medium-high heat, brown your sausages on all sides.

Meanwhile pour 1cm of oil into a small baking tray or two miniature ones and place in the oven to heat up. After about three minutes, remove the pan and add the sausages. Very carefully pour over the batter, watching out that the oil doesn’t spit on you.

Place in the oven for 20 minutes, making sure you don’t open the door for at least 15 minutes as the batter has a tendency to deflate.

Mix the mustard, vinegar and olive oil in the bottom of a salad bowl and add the chicory, apple and parsley. Toss well, then serve with the toad in the hole.

    Ever For Health Copy Rights 2013