Toads with a twist

Ingredients

  • 300ml milk
  • 2 eggs
  • 120g plain flour
  • pinch of salt
  • ½ tsp dried mixed herbs
  • 8 thin sausages, cut in half
  • 1 red onion, peeled and cut into wedges
  • 2 tbsp sunflower oil
  • 200g (leftover, cooked) carrots, cut into chunks
  • 150g (leftover, cooked) parsnips, cut into chunks

Method

  1. Preheat the oven to 200°C/400°F/Gas 6. Whisk the milk, eggs, flour, salt and herbs together until you have a smooth batter. Set aside.
  2. Arrange the sausages in a roasting tin with the red onion and 1 tbsp of oil, toss well and cook for 10 minutes. Add the carrots and parsnips.
  3. Brush 2 x 4-hole Yorkshire pudding trays with the remaining oil and add the veg and sausages. Put in the oven for 5 minutes so the trays are hot then pour over the batter, covering the sausages and veg.
  4. Cook for a further 20 minutes, until the batter is puffed up and golden.

Goes well with...

Sasseto Montepulciano d'Abruzzo 75cl

Sasseto Montepulciano d'Abruzzo 75cl

"This easy-drinker with plum and cherry flavours is so laidback it might fall over. It's a remarkably mellow red with a peppery bite just to keep you on your toes. The perfect match for pizza, pasta or a good casserole or glug it all on its own."

Grape:
Montepulciano
Country:
Italy
Region:
Abruzzi
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2 Serves 2 people
20 Preparation time of 20 mins
30 Cooking time 30 mins
600
Calories
30%
12.2g
Sugar
14%
37.8g
Fat
54%
12.6g
Saturate
63%
2.8g
Salt
47%
of your Guideline Daily Amount (GDA)

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