Autumn Toad-in-the-Hole

Name: Autumn Toad-in-the-Hole | Asda Good Living
Total time: 1 h
Yield: 4
Cuisine: British
Ingredients: 160g plain flour; ½ tsp salt; 2 large eggs; 270ml semi-skimmed milk; ½ medium-large butternut squash; 3 tbsp vegetable oil, plus extra 1 tsp; 800g Just Essential by Asda White Potatoes, peeled and cut into large, even chunks; 100ml semi-skimmed milk; 1 red onion, cut into 1cm thick rounds; 8 Asda Extra Special 12 Classic Pork Chipolata sausages; 2 sprigs Asda Delightfully Fragrant Rosemary, torn into small sprigs; 500g frozen garden peas; instant or ready-made gravy, to serve (optional)

Great for families – everyone can choose their fave veg for this dish.

By Asda Good Living,30th September 2024

Cook: 1 Hour

Serves: 4

Price: £1.36 per serving

Nutritional Information

Each 250g serving contains

Energy
2083kj
498kcal

25%

Fat
25.0g

High
36%

Saturates
6.5g

High
33%

Sugars
8.8g

Low
10%

Salt
1.75g

Med
29%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
833kj/199kcal

Ingredients

For the batter

160g plain flour

½ tsp salt

2 large eggs

270ml semi-skimmed milk

For the main dish

½ medium-large butternut squash

3 tbsp vegetable oil, plus extra 1 tsp

800g Just Essential by Asda White Potatoes, peeled and cut into large, even chunks

100ml semi-skimmed milk

1 red onion, cut into 1cm thick rounds

8 Asda Extra Special 12 Classic Pork Chipolata sausages

2 sprigs Asda Delightfully Fragrant Rosemary, torn into small sprigs

500g frozen garden peas

instant or ready-made gravy, to serve (optional)

Method

Heat the oven to 220ºC/200ºC fan/gas 7 and line a large baking tray with baking paper. Bring a large saucepan of salted water to boil. Deseed and peel the round squash end, then cut into 3cm thick crescent wedges. Toss with 1 tbsp of the oil and a pinch of salt, then arrange, pointy ends up, on the tray. Roast for 5 mins.

For the batter, mix the flour and salt to combine. Make a well in the centre, crack in the eggs, pour in the milk then whisk to a lump-free batter.

Boil potatoes in the salted water for 12–15 mins until tender. Drain well then return to the pan to steam dry before mashing to smooth with the milk. Season.

Toss the onion slices with a tsp of oil. Make space among the squash and add the onion slices in a group. Put the tray back in to roast for 15 mins.

Divide the remaining 2 tbsp of oil between 4 small, individual roasting tins (or see above tip) and place on a baking tray for speed and ease. Sit the sausages on top of the onion slices and return to the oven. Add the oiled tins to the oven shelf below. Roast sausages, veg and oiled tins for another 7 mins, the squash and onions should be tender by this time.

Being careful but working quickly, divide the batter between the 4 oiled tins, then add 2 chipolatas and some squash to each tin. Add the onion slices and rosemary sprigs to the tins according to people’s preferences. Bake in the oven for 18–20 mins or until puffed up and deep golden brown. With a few minutes to go, boil or steam the peas for 4–5 mins and warm up the mash.

Serve toad-in-the-holes with the mashed potatoes and peas, or other favourite greens, gravy and any leftover roasted squash.