After 30 years in the making, Piper’s Farm has recently released their new cookbook ‘The Sustainable Meat Cookbook: Recipes & Wisdom for Considered Carnivores’. With over 100 seasonal recipes, the book explores the celebration of meat and the ethicality that comes with it. Within the cookbook is the autumnal favourite, the humble Toad in the Hole.
A true classic that makes the perfect midweek meal. We have spruced up this family favourite by adding some beautiful squash to give you an extra portion of delicious vegetables, making the meat go even further. With a good pinch of Maldon Salt, the warming flavours are elevated amongst the succulent sausages. Serve with lashings of onion gravy and you have the ultimate crowd-pleasing dish.
- Preheat the oven to 200°C/400°F/gas mark 6.
- To make the batter, add the flour to a mixing bowl with a good pinch of Maldon Salt and pepper. Add the eggs and gently whisk in the milk to form a smooth batter. Set aside to rest for 30 minutes.
- Place the squash wedges in a wide baking tray with the sausages, a drizzle of olive oil, rosemary, garlic and Maldon Salt and pepper. Bake for 25 minutes until the squash is tender and the sausages are cooked.
- To the roasting tin filled with squash and sausages, add the lard and place in the oven to heat up for about 5 minutes.
- When the tray is very hot, add the batter and quickly return to the oven. Bake for 30 minutes. Five minutes before the toad in the hole is ready, sprinkle over the Cheddar and return to the oven to melt and bubble.
- To make the gravy, add a drizzle of olive oil to a pan over a medium heat and slowly cook the onions for about 25 minutes until fully softened and lightly golden.
- Then add the miso paste, Worcestershire sauce and water to the onions. Bring to the boil and season with Maldon Salt.
- Serve the toad in the hole with the onion gravy and some seasonal greens.
