Toad in the hole (Using Xmas day leftovers)
It doesn’t get much better than leftover Christmas dinner meats, encased in fluffy Yorkshire pudding with homemade gravy and shredded sprouts with bacon lardons.
Toad in the hole (Using Xmas day leftovers)
It doesn’t get much better than leftover Christmas dinner meats, encased in fluffy Yorkshire pudding with homemade gravy and shredded sprouts with bacon lardons.
- Serves: 4
- Prepare: 10 Minutes
- Cook: 35 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC PORK?
We rear organic pigs that are a cross of traditional, native breeds. Reared outdoors, they have plenty of space to express their natural instincts - they love to wallow, rootle and forage in the grass for bugs. Growing our animals slowly ensures their meat has great flavour and texture, balanced by just the right amount of fat.
Ingredients
- 2 rashers of organic smoked streaky bacon
- 4 organic pigs in blankets
- 4 leftover roast potatoes, roughly chopped
- 4 tbs leftover stuffing
- 100ml Sunflower oil
For the Yorkshire pudding
- 3 large organic eggs, beaten
- 100g plain flour
- 250ml organic semi-skimmed milk
- pinch of salt
Method
- 1. Preheat the oven to 220c/gas 7
- 2. Start by making the batter for the Yorkshire pudding, in a large bowl add the flour and a pinch of salt, make a small well and add the beaten eggs, and whisk until it forms a smooth batter, set aside the batter mix.
- 3. Onto a baking tray add the organic pigs in blankets, chopped roast potatoes and left-over stuffing, place into the oven for 10 minutes.
- 4. For the toad in the hole, using a large baking dish with sides, pour in the sunflower oil and place into the oven to heat for 10 minutes. Once the oil has heated, pull the baking dish out of the oven a little and pour in the batter mix, then transfer the pig’s in blankets, stuffing and roast potatoes to the centre of the batter mix, and return to the oven for 20-25 minutes, by which point the Yorkshire pudding should be beautifully golden and fluffy.
- 5. Serve the toad in the hole with homemade turkey gravy and shredded Brussel sprouts and bacon lardons.
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WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC PORK?
We rear organic pigs that are a cross of traditional, native breeds. Reared outdoors, they have plenty of space to express their natural instincts - they love to wallow, rootle and forage in the grass for bugs. Growing our animals slowly ensures their meat has great flavour and texture, balanced by just the right amount of fat.
Frequently asked questions
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When choosing any meat to purchase, it is worth carrying out some research. There are a number of studies that suggest organic pork is a healthier option – higher in Omega 3, Amino Acids and Healthy Fats. There are also several other reasons why choosing organic pork is a good idea. They range from the contribution of organic pork to climate change, animal welfare and the use of pesticides and medicines used in the farming of conventional pork animals having a detrimental effect on our health.
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Pigs cannot survive only on grass, they also need some grain in their diet, this is why you will not find ‘grass fed pork’ on meat packaging, unlike beef which can survive on grass alone. Our pigs are raised on a diet of grass, hay and concentrated food that helps them grow at the rate nature intended.
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Organic pork comes from organic pigs that have been reared in accordance to high welfare standards, we there are raised a nature intended, they live active lives outdoors, foraging and exercising freely. Our pigs are slow grown unlike intensive farming, this gives their muscles deep colour and robust flavour.