BBC - BBC Radio 2 Programmes - Chris Evans, 10/09/2009

Royal B&B

We decided to do a bit of myth busting today, so we delved into the tale of Her Majesty's mysterious stopover in a B&B! Did it really happen? Whose door did one knock on? And did they sign the guestbook? Dawn Simmonite, Manager of the Cross Hands Hotel in Old Sodbury told us it’s all true!

Sage and onion toad in the hole with cheese sauce.

Preparation time less than 30 mins
Cooking time 10 to 30 mins
Serves 2
Ingredients
For the toad in the hole
1 tbsp olive oil
3 fresh sage leaves
3 sausages (Nigel used Cumberland, venison & wild boar)
3 free-range eggs
150ml/5fl oz whole milk
150g/5oz self-raising flour
salt and freshly ground black pepper
For the cheese sauce
150ml/5fl oz double cream
150g/5oz cheddar cheese, grated
salt and freshly ground black pepper
fresh parsley, to garnish
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the toad in the hole, place the oil and sage leaves into an ovenproof frying pan and heat.
3. Remove sage, but retain and add the sausages and fry, turning occasionally, until golden-brown all over, then remove from the heat and set aside.
4. Whisk the eggs, milk and flour together in a bowl to create a smooth batter and season well with salt and freshly ground black pepper.
5. Return the pan of sausages, onions and sage to the heat and once hot, pour the batter into the pan. Transfer to the oven to bake for 10-12 minutes, until the batter is risen and golden and the sausages completely cooked through.
6. For the sauce, heat the cream in a pan. Add the cheese and stir to melt into the cream. Season, to taste, with salt and freshly ground black pepper.
7. To serve, spoon the toad in the hole onto a warm plate. Pour over the cheese sauce and sprinkle with chopped parsley to garnish.

Jamie Oliver’s Toad in the Hole Onion Gravy

4 sprigs of fresh rosemary
2 large red onions, peeled and sliced
2 cloves of garlic, peeled and finely sliced
2 knobs of butter
6 tablespoons balsamic vinegar
1 level tablespoon good-quality vegetable stock powder or 1 vegetable stock cube

1. For the onion gravy, simply fry off your onions and garlic in the butter on a medium heat for about 5 minutes until they go sweet and translucent. You could add a little rosemary or thyme if you like.
2. Add the balsamic vinegar and allow it to cook down by half. At this point, I do cheat a little and add a stock cube or powder. You can get some good ones in the supermarkets now that aren't full of rubbish.
3. Sprinkle this in and add a little water.
4. Allow to simmer and you'll have a really tasty onion gravy.
5. Serve at the table with your Toad in the Hole, mashed potatoes, greens and baked beans or maybe a green salad if you're feeling a little guilty!

Nigel's Recipe Archive