Tex Mex Toad-in-the-Hole

Tex Mex Toad-in-the-Hole
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Method

1. Preheat the oven to 220°C/425°F/Gas Mark 7

2. Place the sausages in a small shallow roasting tin. Pour over the oil and roll the sausages around until lightly coated

3. Add the onions and peppers, dotting them around the sausages. Bake in the oven for 10 mins, turning once

4. Take the tin out of the oven and slice the sausages in half

5.Scatter over the jalapeño peppers and coriander and toss lightly. Return the tin to the oven for 10 mins more or until very hot

6. To make the batter, beat the eggs in a large bowl using a large metal whisk

7. Add the flour, half the milk, the salt and lots of black pepper

8. Whisk the mixture until smooth, then whisk in the remaining milk until there are no lumps remaining

9. Take the hot tin out of the oven and pour the batter over the sausages and vegetables

10. Carefully return to the oven and bake for 25 mins or until the batter is well-risen and golden brown

Comfort Food Without the Calories, by Justine Pattison, published by Orion Books, £14.99

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.

Tip

Try this classic British dish with a Mexican twist

Ingredients

6 good-quality spicy pork sausages
1 tsp sunflower oil
1 medium red onion, cut into 12 wedges
1 red pepper and 1 yellow pepper, deseeded and cut into roughly 3cm ( 1 1/4 in) chunks
75g (4oz) jalapeño peppers (from a jar), drained
15g (1/2 oz) coriander, leaves roughly chopped

For the batter:

2 large eggs
115g (4oz) plain flour
225ml (8 1/2 floz) semi-skimmed milk
1/2 tsp flaked sea salt ground black pepper

Notes

Time: 15 mins, Cooking time: 45 mins
Serves: 4
Nutrition: 454 cals, Fat 27g (Sat fat 10g)