Toad in the hole 'leftovers' recipe
- 2 rashers of higher-welfare smoked streaky bacon
- 4 higher-welfare chipolata sausages
- 4 fresh sage leaves
- 4 leftover roast potatoes
- 4 tablespoons leftover stuffing
- 8 leftover Brussels sprouts
- 2 sprigs of fresh rosemary
- 100 ml sunflower oil
- YORKSHIRE BATTER
- 3 large free-range eggs
- 100 g plain flour
- 250 ml semi-skimmed milk
- DIRTY GRAVY
- 1 leek
- 25 g unsalted butter , or higher-welfare turkey dripping
- 80 g leftover cooked higher-welfare turkey meat
- 1 heaped tablespoon plain flour
- 1 tablespoon cranberry sauce
- 700 ml free-range chicken stock
TAP FOR INGREDIENTS
- So, guys, to make this incredible treat obviously requires you to have leftovers, which will differ for all of us. I’ve given you the recipe for the pigs in blankets and the batter, and everything else is based on what you’ve got – just don’t overload it.
- Start by moving your oven shelves around so you have plenty of space in the middle of the oven for your Yorkshire to grow.
- Preheat the oven to 220ºC/425ºF/gas 7.
- For the Yorkshire, beat the eggs into the flour with a pinch of sea salt, then gradually whisk in the milk to give you a smooth batter, and pour into a jug.
- Wrap half a rasher of bacon around each sausage, poking in a sage leaf, too. Pop on to a baking tray with the potatoes (roughly chop, if you like), balls or pinches of stuffing, and the sprouts.
- Pick over the rosemary leaves and place in the top of the oven for 10 minutes.
- Pour the sunflower oil into a baking dish (25cm x 30cm) and place in the oven on the shelf underneath, to preheat the oil properly.
- Meanwhile, for the gravy, wash, trim and finely slice the leek, then put it into a frying pan on a medium heat with the butter or dripping. Cook for 10 minutes, or until soft, stirring occasionally.
- Shred in the turkey meat and stir in the flour and cranberry sauce, followed by the stock.
- Simmer for 15 to 20 minutes, or until thick, then taste and season to perfection.
- For the next bit, you need to be cool, calm and safe, as you’re working with hot oil, and you want to retain the heat from the oven.
- Have your jug of batter ready and two oven gloves or tea towels. Keep the tray of oil in the oven and carefully pull the shelf out a little.Holding it steady, pour in the batter, then gently transfer everything from the tray above into the centre.
- Push the shelf back in and keep the door shut for 20 to 25 minutes, or until the Yorkshire is puffed up and golden.
- Serve the Christmas toad in the hole with the dirty gravy, any extra cranberry sauce, and with a nice fresh slaw on the side.