One of the most quintessentially British meals of all time is ‘Toad in the Hole’… not an actual toad, but rather sausages! The name comes from the idea that the sausages look like toads peeking out of the water, although the accuracy of this is often disputed. A dish traditionally served on Mondays (made from the leftovers from Sunday Roast), what better meal to serve this #meatlessmonday?… but with a non-meat substitute of course!
INGREDIENTS 1 pack of Quorn Low Fat Sausages 1 red onion, cut into wedges 1g/spray of Fry Light 175g plain flour, sifted 2 free range eggs 300ml skimmed milk 1 tbsp fresh thyme leaves or 1 1/2 tsp dried thyme
PREPARATION 1. Pre-heat the oven to 200 °C (400 °F/Gas Mark 6). Spray a shallow non-stick tin with Fry Light and place the onion wedges and sausages in the tin and roast for 20 minutes, until the onions are golden brown. 2. Prepare the batter by sifting the flour into a bowl, drop the eggs into the centre and beat these along with the milk a little at a time until it makes a smooth batter. Stir in the thyme. and season to taste. 3. Pour the batter into the tin with the onions and sausages and return to the oven for 40 minutes until the batter has risen and turned golden.