Toad in the hole with chicory and apple salad recipe

100g/3?oz plain flour

3 eggs, beaten

100ml milk

? nutmeg, grated

Salad

1 tsp Dijon mustard

A splash of red wine vinegar

Olive oil

1 head of yellow or red chicory, sliced

? green apple, thinly sliced

A handful of parsley leaves, chopped

Preheat your oven to its highest setting. Make the batter first. Sieve the flour into a large mixing bowl and add a pinch of salt. Beat in the eggs and milk and grate in the nutmeg. Leave to rest for a moment.

Add a splash of oil to a frying pan and over a medium-high heat, brown your sausages on all sides.

Meanwhile pour 1cm of oil into a small baking tray or two miniature ones and place in the oven to heat up. After about three minutes, remove the pan and add the sausages. Very carefully pour over the batter, watching out that the oil doesn’t spit on you.

Place in the oven for 20 minutes, making sure you don’t open the door for at least 15 minutes as the batter has a tendency to deflate.

Mix the mustard, vinegar and olive oil in the bottom of a salad bowl and add the chicory, apple and parsley. Toss well, then serve with the toad in the hole.

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