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

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

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(17 ratings)

Prep: 10 mins Cook: 40 mins plus resting

Easy

Serves 4

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

Nutrition and extra info

Nutrition: Per serving

  • kcal653
  • fat36g
  • saturates12g
  • carbs51g
  • sugars10g
  • fibre8g
  • protein29g
  • salt2.4g
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Ingredients

  • 140g plain flour
  • 3 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 300ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 2 tsp wholegrain mustard, plus 1 tbsp
  • 3 tbsp vegetable oil
  • 6 Cumberland sausages
  • 100g long stem broccoli
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 1 leek, cut into thick slices
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 50g mature cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

For the gravy

  • 1 large onion, finely sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp plain flour
  • 1 tbsp sherry vinegar
  • 3 thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 600ml fresh chicken stock

Method

  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. 

  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.

  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.

  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.

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Comments, questions and tips

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Robin Hall
20th Feb, 2020
"Serves 4" "6 Cumberland sausages" Are you nuts?
Melanie Dunbar's picture
Melanie Dunbar
14th Feb, 2020
1.05
The batter didn’t work at all for me. Too much egg I think. It didn’t puff and was like quiche filling. I would use the idea again but use my own Yorkshire recipe for the batter
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