Hi guys, I’ve been up to some exciting things lately that I’ve been looking forward to telling you about. We’ve just finished shooting the next set of recipes that I’ve developed exclusively for the happy egg co. It was fun coming up with them, thinking of new ways to use happy eggs and thinking about spring and summer and all the events in between. I can’t share any just yet but I will say there will be some berry pleasant desserts and a revamped classic or two.
You’ve probably seen on Twitter that I joined happy eggs in hosting an exclusive master class in London last week, demonstrating a couple of recipes that are really easy to make but ones that people often get wrong. I’m pleased to say Eggs Benedict and Chocolate Fondant went down a treat!
With all the snow disruption over the past couple of weeks, it’s been a great excuse to stay indoors with the kids and rustle up some winter warmers. Why not try my toad in the hole? It’s perfect for all the family.
Toad in the Hole
SERVES 3 – 4
- 6 pork sausages
- A drizzle of vegetable oil
- 100g plain flour
- Generous pinch of salt
- Generous pinch of white pepper
- 2 happy eggs
- 60ml water, cold
- 100ml full-fat milk
- Lay the sausages in a small roasting tin, drizzle with oil and place in a preheated oven at 180°C/350°F/Gas Mark 4 for 10 minutes.
- Add the flour, salt and pepper to a bowl, make a well in the middle of the flour and break both happy eggs into it. Using a hand whisk, mix the happy eggs with the flour starting slowly from the centre. Once the happy eggs are combined, gradually add the water, mixing to a thick paste. Finally, add the milk, continually mixing with the hand whisk until the batter is smooth
- Mat’s top tip: you can use an electric mixer for this process but it will rise better if you do it by hand.
- When the sausages are just starting to brown in the oven, take them out, turn the oven up to 200°C/400°F/Gas Mark 6, pour the batter in with the sausages and return them to the oven for a further 20 minutes.
- When cooked, it will have risen and be golden brown and crispy on top.
- Serve immediately with an onion gravy.