TOAD DRINK RECIPES

Steps:

• To make the batter, sift the flour into a large bowl. Add the salt and pepper.
• Make a well in the centre of the flour and crack in the eggs. Using a wooden spoon, gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of double cream.
• Strain and push any remaining lumps through a sieve. Stir in the thyme. Cover and leave to stand for 30 minutes, or ideally 3-4 hours.
• Preheat the oven to 200C/400F/Gas 6.
• Heat a large non-stick pan and cook the sausages over a medium heat until golden-brown all over. (If you do not have a non-stick pan add a little oil.) Turn off the heat and brush the sausages with the mustard. Set aside.
• Place the dripping or white vegetable fat into an ovenproof dish and heat in the oven for five minutes or until the dripping is hot and hazy.
• Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook for 35-40 minutes until well-risen and golden-brown.
• Serve seasoned with black pepper and a large knob of butter.

Steps:

• In a large saucepan, heat the dripping. Add the onion and cook for 5 minutes.
• Meanwhile, in a large frying pan, heat the olive oil and fry the mince, stirring, until browned all over. While the meat is frying, break up any lumps with the back of the spoon.
• Stir the onions, then add the flour (this helps to thicken the juices) and stir. Add the bay leaves, thyme and anchovy and stir. Add the chopped tomatoes, stock (keep a little aside, for putting into the mince pan to de-glaze the pan) and Worcestershire sauce.
• Add the cooked mince and then pour the stock mixture into empty mince pan, scraping off any bits of mince left in the pan. Pour the remaining stock into the pan containing the sauce mixture. Bring the mixture to the boil, adding a pinch of salt and pepper and let it simmer for about 45 minutes, stirring regularly.
• Preheat the oven to 200C/180C Fan/Gas 6.
• For the mash, boil the potatoes until tender. Drain, add the milk, butter and egg yolk, then mash until smooth. Season with salt and pepper.
• Pour the meat into a 1.4-litre/2½-pint ovenproof dish and spread the mash on top, smooth over and mark with a spatula. Put the dish into the oven and cook until the surface is golden brown.