Jamie Oliver's Christmas Cookbook
By Jamie Oliver
Toad in the hole
Yorkshire pudding filled with leftovers & dirty gravy
45 mins
Not Too Tricky
serves 4
About the recipe
What’s not to love about this bad boy – all the best bits of the Christmas Day meal, wrapped up in crispy fluffy Yorkshire pudding like an extra present! You can pretty much use whatever leftovers you have in this epic creation – enjoy.
Recipe From
Ingredients
2 rashers of higher-welfare smoked streaky bacon
4 higher-welfare chipolata sausages
4 fresh sage leaves
4 leftover roast potatoes
4 tablespoons leftover stuffing
8 leftover Brussels sprouts
2 sprigs of fresh rosemary
100ml sunflower oil
YORKSHIRE BATTER
3 large free-range eggs
100g plain flour
250ml semi-skimmed milk
DIRTY GRAVY
1 leek
25g unsalted butter or higher-welfare turkey dripping
80g leftover cooked higher-welfare turkey meat
1 heaped tablespoon plain flour
1 tablespoon cranberry sauce
700ml free-range chicken stock
Method
- So, guys, to make this incredible treat obviously requires you to have leftovers, which will differ for all of us. I’ve given you the recipe for the pigs in blankets and the batter, and everything else is based on what you’ve got – just don’t overload it.
- Start by moving your oven shelves around so you have plenty of space in the middle of the oven for your Yorkshire to grow.
- Preheat the oven to 220ºC/425ºF/gas 7.
- For the Yorkshire, beat the eggs into the flour with a pinch of sea salt, then gradually whisk in the milk to give you a smooth batter, and pour into a jug.
- Wrap half a rasher of bacon around each sausage, poking in a sage leaf, too. Pop on to a baking tray with the potatoes (roughly chop, if you like), balls or pinches of stuffing, and the sprouts.
- Pick over the rosemary leaves and place in the top of the oven for 10 minutes.
- Pour the sunflower oil into a baking dish (25cm x 30cm) and place in the oven on the shelf underneath, to preheat the oil properly.
- Meanwhile, for the gravy, wash, trim and finely slice the leek, then put it into a frying pan on a medium heat with the butter or dripping. Cook for 10 minutes, or until soft, stirring occasionally.
- Shred in the turkey meat and stir in the flour and cranberry sauce, followed by the stock.
- Simmer for 15 to 20 minutes, or until thick, then taste and season to perfection.
- For the next bit, you need to be cool, calm and safe, as you’re working with hot oil, and you want to retain the heat from the oven.
- Have your jug of batter ready and two oven gloves or tea towels. Keep the tray of oil in the oven and carefully pull the shelf out a little.Holding it steady, pour in the batter, then gently transfer everything from the tray above into the centre.
- Push the shelf back in and keep the door shut for 20 to 25 minutes, or until the Yorkshire is puffed up and golden.
- Serve the Christmas toad in the hole with the dirty gravy, any extra cranberry sauce, and with a nice fresh slaw on the side.
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