Pete Sheldrick
BBC Good Food Member since 19 January 2008
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08 March 2008
"Excellent toad in the hole - I always prefer using good quality sausagemeat rounded into 2" diameter, 3/4" thick patties instead of sausages, so I simply wrapped the bacon round those. Only other change was to include some thyme leaves in the batter - the aroma whilst baking is fabulous!!"
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