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Spanish toad in the hole with sherry gravy


Serves: 4
timePrep time: 25 mins
timeTotal time:
Spanish toad in the hole with sherry gravy
Recipe photograph by Toby Scott

Spanish toad in the hole with sherry gravy

We've given the classic toad in the hole a Spanish twist with chorizo sausages and Manchego - serve with sherry gravy and it'll go down a treat for a winter dinner

Serves: 4
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
888Kcal
Fat
60gr
Saturates
23gr
Carbs
39gr
Sugars
8gr
Fibre
3gr
Protein
38gr
Salt
3.2gr

Emily Jonzen

Emily Jonzen

Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen

Emily Jonzen

Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes

Ingredients

  • 1 x 530g pack Taste the Difference chorizo-style sausages
  • 2 tbsp sunflower oil
  • 130g plain flour
  • 3 large eggs, lightly beaten
  • 200ml whole milk
  • 50g Taste the Difference Spanish Manchego cheese, cut into small cubes
For the gravy
  • 20g butter
  • 1 large onion, finely sliced
  • 1 tbsp plain flour
  • 100ml sweet sherry
  • 450ml fresh beef stock
  • 1 bay leaf

Step by step

Get ahead
The batter can be made 2 hours ahead and kept in the fridge.
  1. Preheat the oven to 220°C, fan 200°C, gas 7. Tip the sausages into a (roughly) 28x20cm roasting tin that can go on the hob, pour over 1 tablespoon of sunflower oil and bake in the oven for 10 minutes.
  2. To make the batter, sift the flour into a mixing bowl and add a pinch of salt. In a jug, whisk together the eggs, milk and 50ml water. Make a well in the centre of the flour and pour in the wet ingredients. Gradually whisk this in, slowly drawing in the flour until you have a smooth batter.
  3. Remove the roasting tin from the oven and add the remaining oil. Place the tin over a high heat on the hob and, once the oil is smoking hot, pour the batter over and around the sausages and scatter over the cheese. Return to the oven and bake for 25-30 minutes, until golden, well risen and crisp.
  4. Meanwhile, make the gravy; melt the butter in a pan and add the onion. Cook gently for 10-15 minutes, stirring occasionally, until soft and translucent. Add the flour to the pan and cook, stirring, for 1 minute. Remove from the heat and gradually mix in the sherry, followed by the stock. Add the bay leaf to the pan and return to the heat. Stir until slightly thickened, then increase the heat and simmer for 5-10 minutes, until slightly reduced. Season to taste. Discard the bay leaf and serve the gravy alongside the toad in the hole.

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