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Toad in the Hole with Bubble and Squeak and Onion Gravy

ingredients

serves: 4
500 g frozen thick pork sausages
300 g carrots, peeled and sliced
300 g potatoes, peeled and diced
300 g Savoy cabbage, stalks removed and discarded, leaves shredded
1 3/4 cup (170 g) 6 1/2 oz plain flour (All purpose)
2 medium size eggs
scant 1/2 (us) cup (100 ml) milk
175 ml water
salt and freshly ground black pepper
2 tbsp sunflower oil
300 g tub onion gravy

method

1. Preheat the oven to 190°C (375°F) gas mark 5. Place the frozen sausages in an ovenproof dish and cook for 30-40 minutes until golden brown. Turn occasionally.

2. Place the carrots and potatoes in a saucepan and cover with water. Bring to the boil over a moderate heat and boil for 15 minutes, then add the cabbage and cook for a further 5 minutes. Drain well.

3. Make up the batter by sifting the flour and a pinch of salt into a bowl. Make a well in the centre and break in the eggs, milk and water and whisk with a fork or hand whisk until the batter is smooth. Pour the mix over the sausages and return to the oven for 30 minutes.

4. Mash the vegetables and season to taste.

5. Heat the oil in a frying pan, shape the bubble and squeak into 4 round patties and gently shallow fry on both sides until golden brown, approximately 4 minutes each side. Keep warm.

6. Heat the onion gravy.

7. To serve, place the bubble and squeak onto four plates, top with a portion of toad in the hole and pour over the onion gravy.

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