• 125 g plain flour, plus 1 tbsp for the gravy
  • 2 free-range eggs
  • 150 ml whole milk
  • 3 tbsp olive oil
  • 8 frozen thick pork sausages
  • 1 onion, peeled and chopped
  • 1 tsp mustard
  • 300 ml vegetable stock
  • 200 g carrots, peeled and sliced
  • 500 g frozen British garden peas


  1. 1

    Preheat the oven to 220ºC, 200ºC fan, gas 7. To make the batter, whisk 125g flour with the eggs and milk.

  2. 2

    Put 1 tablespoon of oil in a roasting tin and heat in the oven for 1 minute. Add the frozen sausages and brown in the oven for 20 minutes. Pour over the batter and arrange the sausages. Bake in the oven for 25 minutes.

  3. 3

    Meanwhile, to make the onion gravy, heat the remaining 2 tablespoons of oil in a pan over a medium heat. Add the onion and cook for about 10 minutes until golden. Stir in 1 tablespoon of flour and cook for 1 minute. Remove from the heat and stir in the stock. Return to the heat and bring to the boil, stirring until thickened. Stir in the mustard.

  4. 4

    Boil the carrots for about 8 minutes until almost tender, adding the peas for the final 2-3 minutes. Serve the toad in the hole with the peas, carrots and onion gravy.

Nutritional Details

Each serving provides
  • Energy 3073kj 734kcal 37%
  • Fat 45.1g 64%
  • Saturates 14.1g 71%
  • Sugars 13.9g 15%
  • Salt 3.4g 57%

% of the Reference Intakes

Typical values per 100g: Energy 720kj/172kcal

Each serving provides

11.9g carbohydrate 0.9g fibre 6.9g protein

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