So last night I whipped up my healthier version of the traditional toad in the hole.
I've adapted a recipe I saw in the latest edition of Weight Watcher Irresistible magazine and it seems to come out a treat.
The boy even said it was one of his favourite dinners of all time, which was an added bonus because if I can please him, and keep lean and mean at the same time, all the better.
I use Quorn sausages, although you can use a low-fat pork variety, if you prefer.
I served it with red onion gravy, peas and carrots, although any veg are good.
It's simple, satisfying and uses up those cupboard store staples, with the addition of the sausages. Here's the recipe:
50g plain flour
50ml skimmed milk
50ml cold water
1 medium egg
Pinch of salt
Sprinkle of dried thyme, or chopped fresh
2 red onions, chopped into wedges
Salt and pepper
6 Quorn sausages
Gravy browning (such as Bisto)
- Preheat your oven to 200 degrees C
- Beat together the flour, milk, salt, water and egg and leave to rest
- Put the sausages, red onion, spray oil, thyme and seasoning in a roasting tin and place in the oven for about 30 minutes
- After about 20 minutes put a small oven proof dish, coated in spray oil into the oven to warm up
- Remove the roasting tin from the oven, along with the oven proof dish
- Turn up the oven to 220 degrees C
- Transfer the sausages to the dish and pour the batter mixture around them. It should sizzle a little as the batter hits the hot fat.
- Return to the oven for about 20 minutes, or until the batter is well-risen and brown.
- Meanwhile, transfer the onions to a saucepan and add water and gravy browning, stirring over a medium heat until thickened. Pour into a gravy jug and serve alongside the toad.
- Enjoy with lots of veg!