Toad in the hole is one of those things that is good to make when you can’t think of anything else – if you have sausages in the freezer and eggs, flour and milk in the cupboard/fridge, you’re set to go. It can pretty much be served with any vegetable side but these stuffed courgettes were lovely as the juices all stay inside the vegetable, creating a sort of ready-made sauce for the toad in the hole.
1 tbsp vegetable oil
75g plain flour
75ml semi-skimmed milk
2 round courgettes
2 cloves garlic
A knob of butter
Salt and pepper
1. Sieve the flour into a large mixing bowl and make a well in the middle. Crack the egg into the well and add salt and pepper.
2. Slowly add the combined milk and water and whisk the mixture, ensuring all the flour is included. Whisk until smooth; the batter should be fairly runny. Refrigerate for half an hour.
3. Preheat the oven to 220C/Gas mark 7. Place sausages in an ovenproof dish and cook for ten minutes.
4. Remove sausages from the oven, add the oil and the batter. Return to the oven and cook for 30-40 mins.
5. Meanwhile slice the tops off the round courgettes and scoop out the middle using a spoon, leaving a roughly 1cm thick edge.
6. Dice the mozzarella and finely chop the garlic. Heat the butter in a saucepan and add the pancetta. When the pancetta has browned slightly add the scooped out courgette middle, the garlic and the mozzarella.
7. Cook for five minutes or until the courgette middle has softened, add salt and pepper and spoon back into the hollow round courgettes. Put the courgette lid on and bake in the oven for 25-30 minutes.