Bacon and squash toad-in-the-hole

Name: Bacon and squash toad-in-the-hole
Yield: 4
Cuisine: European
Ingredients: 2 tbsp olive oil; 400 g butternut squash, peeled, sliced; 400 g Brussels sprouts, trimmed,; halved; 12 slices sliced pancetta; 6 thick pork sausages; For the batter:; 200 g plain flour; ½ tbsp picked thyme leaves; 1 tsp fine sea salt; 350 ml whole milk; 4 medium free-range eggs; ½ tbsp English mustard; For the gravy:; 25 g unsalted butter; 2 onions, finely sliced; Few sprigs thyme, leaves picked; 1 tbsp plain flour; Splash of red wine (optional); 500 ml chilled chicken stock; 2 tbsp crème fraiche

written by Jade McGee October 2, 2024

This bacon and squash toad-in-the-hole makes for the perfect Sunday lunch meal. The sausages go extra toasty, wrapped in blankets and nestled among a duvet of puffed-up batter.

Oh – and the onion gravy makes it extra special.

Add it to your recipe rotation this week!

WHM294.food_1.20231106_FUTURE_WHM294_EasyLikeSunday_ToadInTheHole

Bacon and squash toad-in-the-hole

Serves: 4 Prep Time: 30 minutes Cooking Time: 1 hour 20 minutes 1 hour 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

2 tbsp olive oil
400 g butternut squash, peeled, sliced
400 g Brussels sprouts, trimmed,
halved
12 slices sliced pancetta
6 thick pork sausages
For the batter:
200 g plain flour
½ tbsp picked thyme leaves
1 tsp fine sea salt
350 ml whole milk
4 medium free-range eggs
½ tbsp English mustard
For the gravy:
25 g unsalted butter
2 onions, finely sliced
Few sprigs thyme, leaves picked
1 tbsp plain flour
Splash of red wine (optional)
500 ml chilled chicken stock
2 tbsp crème fraiche

Instructions

For the gravy, melt the butter in a pan over a medium heat. Add the onions and thyme; cook gently for 50 min – 1 hr until golden. Stir in the flour, add the wine, if using, or a splash of stock and simmer, stirring, for 1 min. Pour in the stock; simmer for 15 min. Season to taste and set aside.
For the batter, combine the flour, thyme and salt in a bowl. Mix the milk, eggs and mustard in a jug. Gradually add to the flour; whisk until batter is smooth. Chill.
Heat oven to 200°C . Put the oil in an ovenproof pan; warm in the oven for 5 min. Toss squash in the oil; return to oven for 20 mins. Add sprouts; cook for 10 min.
Wrap 2 slices of pancetta around each sausage. Add to the pan; cook for 10 min. Stir the batter, add to pan, and return to oven for 30 min until golden and puffy.
Reheat the gravy. Once simmering, stir in the crème fraiche and cook for 2 min.

ALSO SEE:

Beef and Guinness pie

Featured Image: W&H April 2024 Issue