Green toad in the hole

Adding a fresh twist to the comfort food classic, the batter for this toad in the hole is laced with herbs and veg. Just make sure the oil is super hot as your pour the mixture in for the best fluffy and crispy texture.

Ingredients

Serves: 4-5
Ready in: 45 mins

• 3 tbsp sunflower or vegetable oil
• 340g pack Co-op Irresistible Pork Chipolatas
• 150g Co-op plain flour
• 3 large Co-op free range eggs
• 300mls milk
• 1 lemon, zested
• 30g Co-op Baby Spinach, chopped finely
• ½ bunch Co-op Trimmed Salad onions, sliced
• Handful Co-op parsley, finely chopped
• 100g pack Co-op Specially Selected Asparagus Tips
• Gravy and peas to serve

Method

1. Preheat the oven to 220°C/fan 200°C/gas 7.
2. Put the oil in a large roasting tin, add the sausages and put into the oven to cook for 10 mins.
3. Meanwhile, whisk the flour, eggs, milk and lemon zest with a large pinch of salt until you have a smooth batter. Stir in the spinach, spring onions and parsley until well combined.
4. Remove the roasting tin from the oven and, working quickly, add the asparagus tips amongst the sausages, then pour over the batter (it should sizzle as it is added to the oil). Bake for 30-35 mins until golden and puffed up nicely.
5. Serve warm with some peas on the side, and gravy, if liked.