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Easy cheesy mustard toad-in-the-hole with broccoli

Easy cheesy mustard toad-in-the-hole with broccoli served in a casserole dish

Easy cheesy mustard toad-in-the-hole with broccoli

Name: Easy cheesy mustard toad-in-the-hole with broccoli
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 140g plain flour; 3 large eggs; 300ml milk; 2 tsp wholegrain mustard plus 1 tbsp; 3 tbsp vegetable oil; 6 Cumberland sausages; 100g long stem broccoli; 1 leek cut into thick slices; 50g mature cheddar grated; 1 large onion finely sliced; 2 tbsp plain flour; 1 tbsp sherry vinegar; 3 thyme sprigs; 600ml fresh chicken stock

Anna Glover

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Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

plus resting

A star rating of 4 out of 5.83 ratingsRate

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Transform toad-in-the-hole with melting mustardy cheddar and broccoli. Serve with steamed greens and this delicious homemade gravy

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Ingredients

Nutrition

Units:

MetricUS

140g plain flour
3 large eggs
300ml milk
2 tsp wholegrain mustard

plus 1 tbsp
3 tbsp vegetable oil
6 Cumberland sausages
100g long stem broccoli
1 leek

cut into thick slices
50g mature cheddar

grated

For the gravy

1 large onion

finely sliced
2 tbsp plain flour
1 tbsp sherry vinegar
3 thyme

sprigs
600ml fresh chicken stock

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Nutrition: Per serving

kcal653
fat36g
saturates12g
carbs51g
sugars10g
fibre8g
protein29g
salt2.4g

Method

step 1

Tip the flour and eggs into a large bowl, season and whisk to a thick, smooth paste. Stir in the milk until the batter is the consistency of single cream, then stir in 2 tsp mustard. Leave to rest for 30 mins.
step 2

Heat the oven to 240C/220C fan/gas 9. Pour 2 tbsp oil into a heavy roasting tin, casserole dish or ovenproof skillet pan and tip to fully coat with the oil, then put on the middle shelf of the oven for 10 mins. Add the sausages, well spaced apart, and cook for 5-7 mins, then add the broccoli and sliced leek, and cook for another 3 mins. Mash the cheese with the 1 tbsp mustard.
step 3

Pour the batter over the sausages, broccoli and leeks, then scatter over most of the mustardy cheese. Cook for 15 mins before turning the oven down to 220C/200C fan/gas 7 (don’t open the oven door during this time). Sprinkle over the remaining mustardy cheese, then cook for 5-8 mins until melted, and the batter is puffed and golden brown.
step 4

Meanwhile, make the gravy. Fry the onion with the remaining oil for 10-15 mins until lightly golden, adding a little water if they catch. Stir in the flour until it disappears, then add the vinegar and thyme. Season well. Sizzle until the vinegar evaporates, then pour in the stock and bubble uncovered for 10 mins, or until the gravy is the thickness you prefer.

RECIPE TIPS

MAKE IT MEAT FREE

To make a meat-free version, simply use vegetarian sausages and make the gravy with vegetable stock.

Recipe from Good Food magazine, January 2020

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A star rating of 4 out of 5.83 ratings

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