Toad in the hole (Using Xmas day leftovers)

A refined twist on a classic British favourite, our Leftover Christmas Toad in the Hole transforms festive extras into a luxurious dish. Using our organic sausages or chipolatas, roasted vegetables and perhaps a little leftover turkey or ham, this recipe delivers a crisp, golden Yorkshire pudding with a rich, comforting centre. It’s the perfect way to carry the flavours of Christmas through to Boxing Day and beyond.

Ingredients (Serves 4)

• 6–8 Organic Butchery sausages or chipolatas (cooked or raw)

• 150g leftover roasted vegetables (parsnips, carrots, or Brussels sprouts)

• 100g leftover turkey or ham (optional, cut into small chunks)

• 140g plain flour

• 4 free-range organic eggs

• 200ml organic whole milk

• 50ml cold water

• 2 tbsp organic beef dripping, goose fat, or quality cooking oil

• Sea salt & cracked black pepper

• Fresh thyme or rosemary sprigs (for garnish)

Method

1. Prepare the batter

   • In a bowl, whisk together the flour, eggs, milk, water, salt, and pepper until smooth. Rest the batter for at least 30 minutes to achieve a light, airy rise.

2. Preheat the oven

   • Heat the oven to 220°C (200°C fan). Place the dripping or fat in a deep roasting tin and allow it to get piping hot.

3. Cook the sausages

   • If using raw sausages, brown them gently in a pan for 5–7 minutes. (If already cooked, they can go straight into the tin.)

4. Assemble

   • Remove the tin from the oven, add sausages, roasted veg, and turkey/ham pieces. Immediately pour over the rested batter, ensuring it coats evenly.

5. Bake

   • Return to the oven and cook for 30–35 minutes, until puffed and deeply golden.

6. Serve

   • Slice generously and serve with a rich onion gravy, a glossy jus, or even a spoonful of leftover cranberry sauce for a festive finish.

Chef’s Tip

This dish pairs beautifully with a bold red wine or a simple green salad. For a more indulgent table, serve alongside buttery mash or dauphinoise potatoes.