Easy recipes
Cumbrian Curl toad in the hole with apple chilli sauce
PREPARATION TIME 20 minutes, plus resting time for the batter
COOKING TIME 1 hour 10 minutes
SERVES 4
INGREDIENTS
For the apple and chilli sauce
● vegetable oil ● 1 onion, chopped ● 1 red chilli, sliced ● 1 tsp coriander seeds ● 2 cooking apples, peeled and chopped ● 4 tbsp caster sugar ● 4 tbsp cider vinegar ● salt and pepper For the toad in the hole ● 115g plain flour ● 285ml whole milk ● ½ tsp sea salt ● 3 eggs ● sunflower or vegetable oil ● 2 DukesHill Cumberland Curl sausages ● 6-8 sage leaves ● 75g salted butter
METHOD
To make the chilli sauce, add a little oil to a pan over a medium heat, then add the onions, chilli and coriander seeds. Cook for 7 minutes, stirring, before adding the apple, sugar and vinegar. Season to taste. Put a lid on the pan and gently cook for 30 minutes, stirring occasionally, until the apple softens. Season to taste. To make the batter, whisk the flour, milk, salt and eggs in a bowl until thoroughly combined. Place Preheat the oven to 180°C/160°C Fan/Gas Mark 4 and pop a rack in the centre. Add a generous amount of oil to two round oven-proof serving dishes – choose a size slightly larger than your Cumberland sausages. Place in the oven until the oil is hot. Add the sausages and return to the oven for 10 minutes. Remove the dishes from the oven and turn the oven up to the highest setting. When hot, add the batter to the hot oil around your sausages and place in the centre of the oven. Be very careful as it will spit! Close the oven door and cook for 20 minutes – until the batter is risen and golden brown. Meanwhile, make the sage butter. Melt the butter in a pan and add the sage. Cook until the butter is golden brown. Brush over the toad in the hole and serve with the apple chilli sauce on the side. This dish is perfect with jacket potatoes, sweet potato wedges or mashed potatoes.
