Apple, Leek, Thyme & Cheddar Toad-in-the-Hole from The Farm Kitchen

By Erin Brown
Related Categories: Cookbook Confidential

“There is no doubt, books have shaped my life. The stories I gravitated to as a child were those of great adventure, nature, kindness and bravery: my beloved Beatrix Potter, Enid Blyton and Colin Dann’s The Animals of Farthing Wood. But one book, perhaps above all others, has lived long in my heart: The Wind in The Willows. I like to think of Toad perched in his armchair at Toad Hall, hunkering down by the fire with an especially large slice of toad-in-the-hole, smothered in glorious gravy, and perhaps tail-ended with a rather decadent trifle. What a good life, indeed!” Abby Allen, author of The Farm Kitchen

A drizzle of olive oil

6 pork sausages

2–3 tablespoons beef dripping

2 apples, cored and thinly sliced

1 leek, trimmed, cleaned and cut into batons

a few sprigs of fresh thyme, leaves picked

100g (3½oz) clothbound Cheddar cheese, grated

For the batter

140g (5oz) stoneground unbleached white flour

A few fresh thyme leaves

4 organic and/or free-range eggs, lightly beaten

200ml (7fl oz) whole grass-fed milk

Flaky sea salt and freshly ground black pepper

Preheat the oven to 200°C/400°F/gas mark 6.

To make the batter, add the flour to a mixing bowl with a good pinch of salt, pepper and some thyme leaves. Add the eggs, then gently whisk in the milk to form a smooth batter. Set aside to rest for 30 minutes.

Set a frying pan over a medium heat, drizzle in a little oil and lightly fry the sausages until brown. Remove from the heat and set aside.

Dollop the beef dripping into a large roasting tray and place in the hot oven for a few minutes.

Once the beef dripping is sizzling hot, carefully remove the tin from the oven and quickly add the sausages, apples and leeks. Pour over the batter and finish with a scattering of Cheddar and thyme leaves. Carefully place back in the oven and bake for 30 minutes, or until puffed up and golden.

Serve the toad-in-the-hole with red onion gravy and some seasonal greens.