My Turkish minimarket has been surprising me lately. Along with the cut-price produce and vats of cheap olives you’d expect, I have come across purple carrots, tins of organic San Marzano tomatoes and a growing herb collection. Recently, I found fresh sage there to liven up a pan of toad in the hole. I was so smitten with the intrigue the soft leaves brought to the kind, comfortable food that I ate quite a bit more than my fair share. If all the newcomers to the shop are this good, I will have to buy me some purple carrots soon.
Toad in the hole with sage and onion
Slightly adapted from Recipes to Know by Heart, Xanthe Clay
- 100 gr flour
- 2 eggs
- 225 ml milk
- 25 gr butter, melted
- 2 branches of thyme
- Salt and pepper
- 6 chipolata sausages
- 2 onions
- 6 sage leaves
- Olive oil
Preheat the oven to 220 degrees Celsius. Mix the flour with the eggs and then gradually whisk in the milk to create a smooth batter. Add a pinch of salt and beat in the melted butter and the leaves from the thyme branches. Set aside.
Peel the onions and, leaving the root end in tact, cut into thin wedges. Pour about 2 tbsp of oil into a baking dish and toss the onions in it. Roast in the hot oven for about 10 minutes, until onions are soft and brown around the edges. Toss in the sausages, roll around to get them glistening, then pour in the batter and scatter over sage leaves. Cook for 25-30 minutes, until brown and puffed.