This is the ultimate one-tray dish, and a great recipe if you are trying to save on spending this January like us!
sausage - fennel - shallot - red chilli - milk - flour - eggs - lemon thyme
Start by roasting off your sausages (we used 3, diced in to small cubes), 1 fennel bulb, 3 halved banana shallots and 2 red chilli's in a roasting tin for 20 minutes at 200°C.
To make the batter, make a well in 130g of plain flour and mix in the 3 eggs. Once a thick paste is formed, slowly add 300ml of semi-skimmed milk.
Leave the batter to rest for 10 minutes and then add a handful of lemon thyme leaves and a good pinch of salt and pepper.
Take the roasted vegetables and sausages out of the oven and pour in your batter mix and cook for a further 30-40 minutes, depending on how you like your toad in the hole - I prefer my batter mix still slightly cakey, but crispy on top.
We served ours straight from the oven, with slow roasted cherry tomatoes (cooked with raspberry vinegar, olive oil, salt and pepper) and a fresh baby gem lettuce salad.