Caramelised Onion Toad in the Hole with The Vegetarian Butcher Little Willies

Twisted’s Caramelised Onion Toad in the Hole recipe is traditional but with a twist, as this number is made using veggie sausages from The Vegetarian Butcher – and it’s delicious!

Done in 1 hour

Serves 4

Dish by Tom Jackson

Ingredients

What you'll need:

1 tbsp olive oil

2red onions, sliced

1 pack Vegetarian Butcher, little willies

140g plain flour

2eggs

175ml skimmed milk

2 tsp wholegrain mustard

100gcheddar cheese, grated

2 tsp fresh thyme

For the gravy

300g chestnut mushrooms

3 garlic cloves

1 tbspbalsamic vinegar

40g flour

150ml vegetable stock

A British favourite fit or a veggie. Yorkshire pudding, chestnut mushroom gravy and a delectable selection of veggie sausages from The Vegetarian Butcher. This veggie toad in the hole recipe is fit for any dinner table.

Method

In an ovenproof pan, add olive oil, red onions and salt. Fry your onions on a medium-low heat until the onions have caramelised. Remove from the pan and set aside.

Add your Little Willies to the pan and fry for 3-4 minutes or heated through. Then add your onions back into the pan and stir.

Sift flour into a large mixing bowl, drop in your egg and beat in the milk a little at a time until a smooth batter forms.

Then fold in the mustard, cheese and fresh thyme into the batter. Pour the batter into the hot pan over the sausages and caramelised onions. Place into a preheated oven and bake for 40 minutes or until the batter is risen and golden.

While your toad in the hole is baking, make your mushroom gravy.

In a pan, fry sliced chestnut mushrooms in butter or oil until they begin to brown. Once softened, add in finely chopped garlic, sautée mushrooms and garlic and season with salt and pepper.

Add in your flour and stir through the mushroom mixture for 4-5 mins, once the raw flour has cooked off, slowly pour in hot vegetable stock little by little stirring as you go.

Once a thick gravy has formed, add in the balsamic vinegar and season with salt and pepper. Leave to simmer for 3-4 minutes.

When your toad in the hole is cooked, serve with plenty of gravy and enjoy!

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Tom Jackson

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Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.