JAMIE OLIVER'S TOAD IN THE HOLE WITH A TWIST IS THE PERFECT MID-WEEK MEAL - RECIPE

Toad in the hole is often thought of as a roast-dinner alternative which is why it's perfect to satisfy mid-week cravings for Sunday lunch.

While many recipes call for meaty sausages, Jamie Oliver's version is much more versatile and affordable.

As shared in his book Jamie Oliver 7 Ways, the chef's "cheap and cheerful" formula is made with portobello mushrooms rather than sausages.

With enough to serve four people and just a handful of simple ingredients required to make it, this toad in the hole is a unique alternative worth trying.

What's more, it costs just £1.43 per serving.

Ingredients

  • Four large eggs
  • 175g plain flour
  • 175ml whole milk
  • Four large portobello mushrooms
  • Olive oil
  • Two onions
  • Four sprigs of rosemary
  • 250ml smooth porter
  • Red wine vinegar
  • Two garlic cloves

Method

Start by preheating the oven to 200C then make the Yorkshire pudding batter. To do this, whisk the eggs, 150g of flour, a pinch of sea salt, the milk and two tablespoons of water into a smooth batter.

Set this aside until later then make a start on peeling the mushrooms. Peel each one, reserving the peel, then place each one cap side down in a large non-stick roasting tray.

Drizzle a tablespoon of olive oil over the top and season with salt and black pepper. Roast for 30 minutes in the oven.

Meanwhile, peel the onions and finely slice them with the mushroom peelings then place in a pan on medium-low heat with two tablespoons of oil.

Strip in half the rosemary and cook for 15 minutes, or until dark, stirring occasionally. Add the porter and two tablespoons of red wine vinegar and let it reduce by half, then stir in the remaining flour.

Add 700ml of water a little at a time, stirring constantly, then simmer to the consistency of your liking to form the final gravy.

Season to perfection before peeling and finely slicing the garlic, then pick the remaining rosemary, drizzle, and rub it all with a little oil.

Remove the tray from the oven and put the mushrooms on a plate for a moment. Work quickly but carefully to pour the prepared Yorkshire batter into the tray, sit the mushrooms towards the centre, then sprinkle over the oiled garlic and rosemary.

Return to the oven for 25 minutes, or until puffed up and golden then serve with the gravy.

2024-02-28T14:18:18Z dg43tfdfdgfd