• 454 g thick pork sausages
  • 2 x 125g packs batter mix
  • 2 eggs
  • 300 g frozen peas
  • 60 g tinned sweetcorn, drained
  • 170 g cherry tomatoes, halved
  • 1 tbsp olive oil
  • Black pepper, to season


  1. 1

    Preheat the oven to 220°C, fan 200°C, gas 7. Arrange the sausages in a large ovenproof dish or baking tin. Pour over the oil and toss to coat. Cook in the oven for 15 minutes, until the sausages begin to brown.

  2. 2

    Meanwhile, make up the batter mix using the eggs, following pack instructions, and pour into the hot dish around the sausages.

  3. 3

    Return to the oven and bake for 30 minutes, until the batter has risen and is golden and crisp around the edges.

  4. 4

    Meanwhile, bring a saucepan of water to the boil and cook the peas for 3-4 minutes. Drain and mix with the sweetcorn and cherry tomatoes. Serve immediately with the toad in the hole.


    Chef's tip: make it veggie, by swapping the meat sausages for a pack of vegetarian ones.

Nutritional Details

Each serving provides
  • Energy 2512kj 600kcal 30%
  • Fat 22.5g 32%
  • Saturates 6.8g 34%
  • Sugars 9.6g 11%
  • Salt 2.3g 38%

% of the Reference Intakes

Typical values per 100g: Energy 745kj/178kcal

Each serving provides

69.0g carbohydrate 2.1g fibre 26.7g protein

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