Midweek money saver - Toad in the hole
Hearty suppers needn't break the bank or threaten your waistline. Toad in the hole is the ultimate winter warmer and, at just £1.02 per serving, it's ideal for this penny-watching time of year.
Our kitchen secret is baking the toad in a nonstick tin, which means you don't have to add fat to cook the sausages but, if you only have a regular tin, simply drizzle the sausages and onions with a little vegetable oil before roasting.
What's your favourite cheap midweek supper? Tell us in the comments box below.
TOAD IN THE HOLE WITH MUSTARD ONION GRAVY
- 1 red onion
- 8 pork sausages
- 225g plain flour, plus 1 tbsp for the gravy
- 4 large eggs
- 150ml skimmed milk
- 1 tbsp wholegrain mustard
- 2 tbsp thyme leaves
- 275ml hot vegetable stock
- 1 tsp each Worcestershire sauce and redcurrant jelly
- ½ tsp tomato purée
- Preheat the oven to 220°C, fan 200°C, gas 7.
- Peel and slice the onion into thin wedges and arrange in a 20-22cm shallow square nonstick tin with the sausages.
- Roast for 20 minutes, turning the onion wedges and sausages after 10 minutes.
- Meanwhile, sieve the 225g of flour into a bowl. In a separate bowl, whisk the eggs with the milk, 150ml of water, the mustard, thyme and some seasoning.
- Gradually add the egg mixture to the flour, whisking all the time, to make a smooth batter.
- Take the tin out of the oven and transfer the onions to a small pan. Return the sausages to the oven for a further 10 minutes.
- Remove the tin from the oven again and pour in the batter to surround the sausages. Return the tin to the oven for 20-25 minutes.
- To make the gravy, sprinkle the tablespoon of flour over the onions in the pan and stir over a medium heat for 30 seconds.
- Pour in the stock, a little at a time, mixing, followed by the Worcestershire sauce, redcurrant jelly and tomato purée.
- Bring the gravy to the boil, then reduce the heat to low and season to taste. Gently simmer the gravy while the toad in the hole finishes cooking.
- Remove the toad in the hole from the oven, cut it into quarters and serve with the gravy.