Toad-in-the-hole with apple and rosemary

Serves: 4
Course: Main Course
Cooking Time: 0 hr 30 mins
  • 6-12 sausage
  • 1 red onion, cut into wedges
  • 2 apples, cored and cut into 8 wedges
  • 350ml milk
  • 130g plain flour
  • 4 eggs
  • 2 tsp Dijon mustard
  • 2 sprigs rosemary
  • Pinch salt

1 Preheat the oven to 200 degrees. Whisk the batter ingredients together in a large bowl until just combined. Set this aside to rest.

2 Drizzle a large high-sided baking tray with two tablespoons of olive oil. Add the sausages, apples and onion wedges. Stir gently to coat in the oil. Roast for 10 minutes until the sausages are lightly golden.

3 Remove the pan from the oven and drizzle over a little more oil, ensuring the sides of the tin are coated in the oil. Pour in the batter, scatter the rosemary over the top and return the tin to the oven for a further 15 minutes.

4 Bake until the batter has puffed up and is golden. Cut into wedges and serve right away with peas, gravy and mashed potato.

Lilly Higgins

Lilly Higgins

Lilly Higgins, a contributor to The Irish Times, is a food writer