#BigBOSH: Toad in the Hole

Our childhoods were packed with fond memories of our secondary school, High Storrs, where they cooked delicious school dinners. Toad in the hole was a classic lunch for us back then, oop North in Yorkshire. So when we met a BOSH! fan who shared their beloved hack for this dish, using puff pastry instead of Yorkshire pudding, we had to try it. To that person (you know who you are) thanks for the idea, it’s an incredible dish!

 

Serves 3–4

1 x 320g sheet ready-rolled dairy-free puff pastry

6 plant-based sausages

2 tbsp unsweetened plant-based milk

1 tbsp curry powder

salt and black pepper

 

For the curry gravy

2 tbsp vegetable oil

1 red onion

2 garlic cloves

1½ tsp cornflour

250ml boiling water

1 tbsp ketchup

1 tsp English mustard

1 tsp soy sauce

1 tsp nutritional yeast

1 tsp curry powder

handful of fresh coriander

salt and black pepper

 

To serve

mango chutney

 

Preheat oven to 200°C • Baking tray • Pastry brush • Frying pan on a medium heat • Kettle boiled

 

Prepare the toad in the hole

Unroll the pastry and place it on its sheet on the baking tray • Lay the sausages on top and score the pastry either side of each sausage with a sharp knife • In a bowl, mix the milk together with the curry powder and a generous grinding of salt and pepper • Brush the milk mixture over the pastry • Bake on the top shelf of the hot oven for 15 minutes

Meanwhile, make the curry gravy

Add the oil to the hot frying pan • Peel and finely slice the onion and add it to the pan • Peel the garlic cloves and add them to the pan • Cook for 5 minutes, stirring occasionally • Stir in the cornflour to coat the onions and garlic • Add the boiling water, ketchup, mustard, soy sauce, nutritional yeast and curry powder • Stir to combine • Finely slice the coriander stalks, reserving the leaves, and add them to the pan • Stir and then bring to a simmer • Season to taste • Remove and discard the garlic cloves • Add more water if the gravy looks too thick

Serve

Pour the gravy into a jug • Scatter the reserved coriander leaves over the toad in the hole and serve it with the gravy and some mango chutney on the side

 

We LOVE this #BigBOSH! treat from the brilliant BOSH! cookbook, Speedy BOSH! Discover this and more delicious recipes in the full BOSH! library here.

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