Pigs in Blankets in the Whole

The Champion of all Christmas sides has finally arrived... in a bubbling hot skillet with pigs in blankets inside?

Done in 45 minutes

Serves 6-8

Dish by Ori Goldberg

Ingredients

Yorkshire puddings:

100gplain flour

pinch ofsalt

3 large eggs

225mlmilk

Pigs in blankets:

2 cumberland sausage swirls

2 packsstreaky bacon

mash potato

gravy

Pigs in blankets is a Xmas table staple, and so is a toad in the whole, so, we've done the smart thing, and combined the two because why choose! Oh and lathering it in gravy!

Method

Start with making the Yorkshire pudding batter, by whisking together the dry ingredients, making a well in the middle, and pouring in the wet. Whisk well, using an electric hand blender if possible, to make a very smooth batter. Place in the fridge for an hour minimum to allow to combine fully.

Whilst we're waiting, wrap your sausage swirl in bacon, and start to sear it in one side, before roasting in an oven at 200°c, for 7 minutes.

Remove from the oven, pour in our Yorkshire pudding batter, until it reaches halfway up the side of the skillet and sausages. Place back in the oven, and turn down to 180°c and cook until puffed, and golden brown. Around 25 minutes.

For the gravy, add stock and the same amount of wine to a saucepan, with hard herbs, garlic salt and pepper, and allow to cook and reduce until the toad in the whole is ready to serve! Serve with more Christmas trimmings and enjoy!

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!