James Strawbridge's Toad in the Hole

Serves 6

INGREDIENTS:

For the toad in the hole:

12 Pork and Apple sausages
140g flour
175ml whole milk
2 large eggs
2 tbsp vegetable oil
1 tbsp finely chopped thyme
Seasoning to taste

 

For the braised cabbage:

1 hispi cabbage
100g butter
Sprig of thyme
Pinch of sea salt
Cracked black pepper
½ tsp grated nutmeg
½ tsp cracked black pepper
1 small glass of apple juice

 

For the gravy:

350g caramelised onion and ale gravy
1 tbsp caramelised red onion chutney

 

METHOD:

1. Heat the oven to 200˚C and roast your sausages for 15-20 mins in oil until browned.
2. Meanwhile make a batter by whisking the flour in a large bowl with eggs. Add a little milk at a time to slowly whisk together a smooth batter and season with salt, pepper and lots of chopped thyme. Leave to one side to rest while you finish your prep.
3. Season your sliced cabbage with salt, pepper and lots of grated nutmeg and cook in a ridged skillet on a high heat with butter for 5-6 mins to char on each side. Then add apple juice and roast in the oven for 20-25 mins until the core is softened.
4. Pour your batter over your cooked sausages and cook on the top shelf of the oven for 30-35 mins until the batter is light and golden.
5. Prepare a 5-minute gravy by heating chutney and gravy in a saucepan for 5-10 mins. Serve a generous portion of Toad in the Hole with braised cabbage and gravy.