Mini Toad in the Holes with Brussel Tops and Spinach Mash

Another easy one.

Mini Toads

Heat the oven to GM7/220C/200 fan oven. Put a teaspoon of vegetable oil in each well in your Yorkshire Pudding tin or muffin pan and put to heat in the oven.

In a bowl whisk together 40g plain flour,  1 large egg, 1 large egg white. 100ml very cold milk and a pinch of salt. Once well mixed, leave to rest in the fridge/

After 10 minutes remove the pan from the oven and add a good quality cocktail sausage to each well in the Yorkshire pan, take care it will be really hot. Put back ion the oven for another 10 minutes.

After 10 minutes, get the mix out of the fridge, give a final whisk and the carefully pour into the each well of the Yorkshire pan. Try to get the mix either side of each sausage or they will fall out after cooking.

They will be ready in 10-15 minutes.

Spinach Mash

Peel enough potatoes for your family or guests. Chop the potatoes and add to a pan of salted water. Bring to the boil and cook for 20-25 minutes until tender. In the last five minutes of cooking add a couple of large handfuls of fresh spinach to the pan. Once wilted, drain thoroughly, return to the pan and mash with a big dollop of butter. a grating of nutmeg, some freshly milled black pepper and enough milk to make a creamy mash. I like to use my hand blender for this mash, but you must be careful that you don't make it too gloopy and elastic.

Brussel Tops

Prepare the Brussel tops by removing any damaged leaves and the thicker ends of stalk if there are any. Then you can either boil lightly in some salted water until tender or steam for 5-10 minutes. I prefer steaming as as they don't get so waterlogged.

Serve  with some onion gravy.  Fry some onions and add to some instant gravy or fry the onions, add some stock and thicken with a roux of equal parts flour and butter, you may need to add some gravy browning to get a more pleasing colour.