Easy toad in the hole

Thanks to ready-made Yorkshires and gravy, this couldn’t be more of a doddle.

@AniphaeS

Published in 

British Food

 · 2 years ago

• Serves: 4
• Course: Main meal
• Prepare: 5 mins
• Cook: 30 mins
• Total time: 35 mins

Ingredients

• 1 tsp olive oil
• 2 Essential Red Onions, cut into thin wedges
• 340 g pack Waitrose 8 British Pork, Honey & Rosemary Chipolatas Wrapped in Oak
• 450 g pot chicken gravy
• 1 tsp clear honey
• 1 tsp wholegrain mustard
• 4 beef dripping Yorkshire puddings
• 300 g frozen peas, to serve

Method

1. Preheat the oven to 200 ºC, gas mark 6. Toss the oil with the onions in a lipped roasting tin then add the chipolatas wrapped in bacon. Roast for 20 minutes, stirring everything halfway, until the sausages and bacon are fully cooked with no pink meat.
   
2. Stir the gravy, honey and mustard into the roasting tin, then return to the oven for 10 minutes. Put the Yorkshire puddings on a separate baking tray and place on the lower shelf of the oven for the final 4 minutes of cooking time.
   
3. Meanwhile, cook the peas according to pack instructions then serve with the Yorkshire puddings, chipolatas and onion gravy.
   

Cook’s tip
If you have any white wine lurking in your fridge, add a splash with the gravy for added richness.