Bonfire Night Grub!
2nd November 2012
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Warming up chilled bones and filling hungry tummies is what Bonfire Night food’s all about. It also needs to be easy to prepare, taste great and appeal to children as well as adults.

There’s no end of recipes available for this time of year, so we’ve put together a selection guaranteed to satisfy the biggest and fussiest of appetites.

Here’s number 1.

Herby Toad-in-the-hole

This is a traditional family favourite that combines  tender meaty sausages,  gorgeous light  Yorkshire pudding with a hint of herbs and mustard.

What You’ll Need.

•    140g plain flour
•    3 eggs
•    2 tsp Dijon mustard
•    2 tbsp vegetable oil
•    8 Cumberland sausages (low fat if you prefer)
•    8 sage leaves
•    4 rosemary sprigs

How you make it

Heat your oven to 240C/220C or gas mark 9. While it’s warming up, put the flour, eggs, mustard along with some milk and salt and pepper in your mixer. Blitz them all up until it’s all smooth and leave to rest for 30mins.

Next, pour the oil into a metal roasting tin, and brush it evenly around the sides. Stick it in your now warmed oven, and pop the sausages into it once it starts to smoke. Cook for 5min.

Now take the batter again and pour it carefully into the hot tin. Sprinkle the herbs over the top, and put the whole lot back in the oven for a further 25mins. Once it’s browned and has risen, serve piping hot straight onto the plate.

Try it with rich gravy for an extra twist.

Look out for recipe no 2 very soon.

Thanks to BBC Good Food Magazine for the recipe

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