Toad In The Hole

There are some dishes that just feel like a hug from the inside. They’re not about fancy techniques or exotic ingredients; they’re about comfort, simplicity, and the kind of warmth that fills a kitchen on a quiet evening. For me, Toad in the Hole is one of those dishes. It’s a humble, classic British supper that my nan used to make, and it never fails to bring a smile. It’s wonderfully simple, but there’s a little bit of magic in watching that plain batter puff up into a golden, crispy cloud around the sausages.

What You'll Need

This is the kind of recipe you can throw together with pantry staples. Don't worry about being too precise—a little more of this or that never hurt anyone.

• 8 good-quality pork sausages
• 1 tablespoon vegetable oil
• 140g plain flour
• 2 medium free-range eggs
• 175ml semi-skimmed milk
• 1 teaspoon grated horseradish (fresh or from a jar)
• A good bunch of cherry tomatoes on the vine
• Salt and black pepper

Putting It All Together

The secret to a great toad in the hole is a sizzling hot tray. That initial heat is what gives the batter its incredible rise and crispy edges. Trust me, it’s worth the wait.

• First, pop your oven on to preheat to 200°C (or 180°C if you're using a fan oven, gas mark 6).
• Grab a sturdy roasting tray (around 30cm x 25cm), drizzle in the oil, and slide it into the oven to get piping hot.
• While that's heating, brown your sausages in a non-stick pan over a medium heat. You're not cooking them all the way through, just giving them a bit of colour and flavour. Set them aside.
• Now for the batter. It couldn't be easier. Put the flour in a bowl, make a well in the centre, and crack in the eggs. Give that a stir, then add the grated horseradish. Gradually beat in the milk until you have a smooth, lump-free batter that's the consistency of double cream. Season well with salt and pepper.
• Carefully take the blazing hot tray out of the oven. Lay the browned sausages in the hot oil – it will sizzle wonderfully! Quickly pour the batter over and around them, and artfully drape the vine of tomatoes over the top.
• Get it back in the oven quickly and bake for about 30 minutes. Don’t be tempted to open the oven door! You’ll know it’s done when the batter has puffed up dramatically and turned a deep, golden brown.

Serving Up Comfort

Let it rest for a minute or two before you dive in. I love to serve it right from the tray at the table, with a big pile