Secret Chef

Our secret chef is so high profile and so famous his identity must be protected. In fact some say he is more famous than the Stig.

Toad-in-the-hole

Ingredients:

1tbsp vegetable oil
8 thick McWhinneys Traditional Irish Pork Sausages, about 454g
125g plain flour
2 eggs, lightly beaten
300ml semi-skimmed milk
2tbsp chopped fresh parsley

Preparation method:

1. Pour the oil into a small roasting tin, measuring about 30x25cm, and put in the oven at 220c/gas 7. Heat for 5 minutes, then add the sausages and cook for 10 minutes, turning occasionally, until they are lightly browned and the fat is very hot.
   
2. Meanwhile, sift the flour and a pinch of salt into a mixing bowl. Make a well in the middle and add the eggs with about half of the milk. Whisk the eggs and milk together, gradually incorporating the flour to make a smooth, thick batter. Whisk in the remaining milk, then stir in half the parsley and season with pepper.
   
3. Pour the batter into the roasting tin around the sausages. Immediately reduce the oven temperature to 200 c/gas 6 and cook for 30-35 minutes, or until the batter is well-risen and golden brown.
   
4. Serve the pudding straight from the oven with the remaining parsley scattered over the top.
   
5. Serve with lashings of onion gravy and seasonal vegetables.