Mixed Grill Toad-In-The-Hole With Onion Gravy

A hearty Yorkshire-style batter filled with lamb, sausages, bacon, and mushrooms, served with a rich red wine onion gravy.

Comfort Food Meat Main Course British Sausage

Estimated Nutrition

Calories

1575.2

kcal / serving

3150.4 kcal total

Carbs

82.9g

per serving

165.8 g total

Fat

99.1g

per serving

198.2 g total

Protein

71.3g

per serving

142.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

Free-range

140

Milk

GrainsCereals

140

Plain Flour

Liquids

140

Water

150

Red Wine

450

Chicken Stock

Meat

piece

Lamb Cutlet

piece

Lincolnshire Sausage

150

Streaky Bacon

Chopped

NutsSeeds

sprig

Thyme

Fresh

OilsFats

Vegetable Oil

Olive Oil

Used for searing and frying

Olive Oil

For gravy

Vegetables

piece

Tomato

Cut in half

100

St George's Mushroom

piece

Onion

Finely sliced

piece

Red Onion

Sliced

Method

Whisk batter ingredients together until smooth and rest for one hour.

Preheat the oven to 250°C.

Sear lamb cutlets, sausages, and tomato halves in 15ml olive oil.

Briefly cook the mushrooms in the same pan.

Sauté the sliced onion and chopped bacon in a separate pan with remaining oil.

Pour batter over onions and bacon, arrange meat and vegetables on top, and bake for 15-20 minutes.

Cook the red onions and thyme in oil for 20 minutes for the gravy.

Reduce the red wine by half and simmer with chicken stock for 15 minutes.

Serve the toad-in-the-hole with the prepared onion gravy.