Summery toad-in-the-hole recipe
Created by The Tesco Recipes team
Toad-in-the-hole is a classic family supper and we've made it suitable for summer by packing it with loads of seasonal veg. With chipolata sausages, baby leeks, asparagus and peas, baked in a creamy batter and served with a mustard gravy, this fuss-free recipe is great any night of the week.
See method- Serves 4
- 15 mins to prepare and 45 mins to cook
- 660 calories / serving
Ingredients
- 3 tbsp sunflower oil
- 12 chipolata sausages
- 1 x 110g pack baby leeks, halved
- 125g pack asparagus tips
- 100g frozen peas
- 150g plain flour
- ½ lemon, zested
- 3 large eggs
- 300ml milk
- 1 tbsp chopped parsley
For gravy
- 4 tbsp chicken gravy granules
- 1 tbsp wholegrain mustard
- 1 tbsp lemon juice
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Shop ingredientsEach serving contains
- Energy
- 2760kJ 660.0kcal
- Fat
- 40g
- Saturates
- 13g
- Salt
- 3.3g
- Sugars
- 9g
of the Reference intake
Carbohydrate 52.3gProtein 25.1gFibre 4.7g
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Method
- Preheat the oven to gas 7, 220°C, fan 200°C. To make the batter, whisk all the ingredients in a bowl with ¼ tsp salt until smooth. Set aside to rest.
- Meanwhile, pour the oil into a large roasting tin. Add the chipolatas and bake for 8 mins. Tip in the leeks and cook for 2 mins more.
- Stir in the asparagus and peas, then pour over the batter. Bake for 30-35 mins, until puffed and golden.
- To make the gravy, heat the ingredients in a pan with 500ml boiling water, stirring until smooth and slightly reduced. Serve with the toad in the hole.
- See more Main course recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
