A bright green toad in the hole recipe. A summery alternative to a British classic served with a zingy fennel and herb salad.
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Serves
4
Plain Flour
Milk
English Mustard
Fresh Dill
Fresh Parsley
Egg
Lincolnshire Sausage
Red Onion
Fennel
Sumac
Lemon
Harissa
Greek Yoghurt
Olive Oil
Salt
Black Pepper
Jodie Nixon
Jodie is a recipe writer, Mob food producer, and professional snacker. When she's not recreating all your childhood classics, she's creating delicious veg-forward dishes that'll prove you don't always need meat to have a good time. She's one hell of a talented cook.
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Serves
4
Plain Flour
Milk
English Mustard
Fresh Dill
Fresh Parsley
Egg
Lincolnshire Sausage
Red Onion
Fennel
Sumac
Lemon
Harissa
Greek Yoghurt
Olive Oil
Salt
Black Pepper
Unlock Mob Premium
- Unlimited access to 3000+ recipes
- Plan your meals with ease
- Organise and save your favourite recipes
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Put the flour, a big pinch of salt and a generous grind of pepper into a large bowl. Set aside.
Step 2.
Put the milk, mustard, dill, and half the parsley into a blender, then whizz until smooth and well combined. Crack in the eggs and whisk. Slowly pour this mixture into the flour, whisking all the time, until you get a smooth batter. Set aside for 30 mins.
Step 3.
Heat the oven to 200°C. Put the sausages onto a large, deep roasting tin and drizzle with a half of the olive oil. Cook in the oven for 10 mins, turning once, until really golden.
Step 4.
When the sausages are golden, carefully remove the tray from the oven and pour the batter over. Quickly transfer it back to the oven and cook for 30-35 mins until puffed and golden.
Step 5.
Meanwhile, make the salad by finely slicing the red onion and fennel. Add to a bowl with the sumac, juiced lemon, the remaining olive oil and remaining parsley, leaves picked and stalks discarded. Mix the harissa with the yoghurt and season with salt and pepper.
Step 6.
When the toad is done, remove from the oven and allow to cool before serving (or topping) with the fennel salad.
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