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Next Day Toad in the Hole Serves 4.
Ingredients
• vegetable oil, for roasting
• 175g plain flour
• ¼ tsp salt
• 5 eggs
• 375ml milk
• 4 leftover cooked pigs in blankets
• leftover Brussel sprouts, halved
• leftover roast potatoes, halved
• leftover carrots,
halved lengthways
• leftover parsnips
• leftover stuffing balls
• 1 red onion, quartered and
thinly sliced
• 350ml leftover gravy
• 450g leftover white and dark
cooked turkey meat
• 1 tbsp cranberry sauce
• 2 tsp English mustard
• 6 large sage leaves torn
Method
1. Preheat the oven to 220°C/200°C
fan/gas mark 7
2. Cover the bottom of a roasting
tin with a thin layer of vegetable
oil and transfer to the oven for 5
minutes or until the oil is piping hot.
Meanwhile, make the batter. Mix
the flour and salt in a mixing bowl
and make a well in the centre. Break
the eggs into the well along with a
little of the milk and whisk until the
batter is smooth, then gradually add
the remaining milk. Pour the batter
into a jug.
3. Carefully remove the roasting tin
from the oven and slowly pour the
batter into the roasting tin. Add the
leftover pigs in blankets, vegetables,
stuffing and scatter with the sliced
red onion. Quickly return the batter
to the oven and cook for 30-35
minutes or until golden brown and
well-risen.
4. Meanwhile, heat the gravy in a pan,
add the turkey meat along with the
cranberry sauce, mustard and torn
sage leaves and heat until warmed
through.
5. Serve the Toad in the Hole with the
turkey gravy.
Recipes to make the most of
leftover turkey by Rachel Green for
Golden Turkeys.