Toad in the Hole

A toad in the hole with a goat twist, as both our delicious goats' milk and goats' cheese are in use in this usually most traditional of recipes.

Ingredients:

3 free-range eggs
125g plain flour
150ml St Helen’s Farm goats’ milk
100ml cold water
1 tablespoon grain mustard
8 good quality pork sausages
2 red onions, quartered
2 flat breakfast mushrooms, thickly sliced
3 tablespoons olive oil
3 tablespoons beef dripping
2 rosemary sprigs
100g St Helen’s Farm goats’ cheese, grated

Method:

Pre-heat the oven to 220°C / gas 7.

Whisk together the eggs, flour, goats' milk, water and mustard. Then season with salt and milled pepper until you have the consistency of double cream without any lumps. Leave to rest for 15 minutes in a jug.

Cook the sausages in a little olive oil until nicely browned and then remove from the pan. Next, add the onions and cook until browned and soft, and then do the same with the mushrooms.

Place the beef dripping into a medium sized roasting tray or a large ovenproof frying pan until smoking hot. Then remove from the oven and add the sausages, onion, mushrooms and rosemary.

Next, pour over the batter and top with the goats' cheese and bake for 25-30 minutes until puffed up and golden in colour.

Serve with buttery mashed potato made with goats' butter and milk and some rich gravy.

Serves 4

Preparation time: 20 minutes

Cooking time: 30 minutes