INGREDIENTS

  • For three or four people I recommend six juicy, non-commercial meaty pork sausages from a good butcher, four if it is dinner for two.
  • Like Nigel Slater does in his toad recipe, I recommend removing the skin and wrapping each sausage in a slice of Parma ham.
  • 4.5 ounces of plain flour mixed with 5.3 fluid ozs milk.
  • 1 tablespoon of grainy Dijon mustard.
  • 3 tablespoons of good lard or dripping.

HOW TO DO IT

Whisk up the milk, flour and mustard until it has the consistency of double cream. Add a pinch of salt and leave from between 15 minutes to several hours; it will come to no harm.

Preheat oven to 220 C.

Get the lard smoking hot in a roasting tin of a size to accommodate the batter and sausages.

Pour in the batter, swiftly place the sausages in a row, get it into the oven and leave for 30 minutes WITHOUT PEEKING.

This has, just has, to be served with an onion gravy made with either Marsala or Madeira wine.

 

INGREDIENTS

  • 2 large Spanish onions
  • 3 ounce chunk of butter
  • 1 level tablespoon of flour
  • 2.5 fluid ounces of Marsala or Madeira
  • 9 fluid ounces of good chicken stock (preferably homemade)
  • A good dash of Worcester sauce

HOW TO DO IT

Slice the onions into thin slices.

Melt the butter in a heavy bottomed pan.

Put the onions in and cook slowly until they become meltingly soft.

Cover with a lid until the onions cook down into a dark, gooey, sticky mess.

Stir in the flour and cook for a few minutes.

Stir in the Marsala or Madeira and chicken stock.

Cook gently for 15 minutes then add the Worcester sauce. You may want to add a little salt and pepper before serving with the toad.