Not THE My Daddy Cooks. I mean he wasn’t here in our house making us dinner like some reality TV show.
But we did have the next best thing. We have our grubby hands on Nick’s lovely recipe book and we pretended he was wearing a pinny, hovering over our cooker . . .
So as the men were out at rugby practise in the wind and rain, Mia and I stayed at home and made comfort food.
And it doesn’t come much more comforting than toad in the hole.
(for the toad)
8 thick, good quality pork sausages
8 rashers of streaky bacon
Large glug of vegetable oil
(for the ‘hole’)
100g plain flour
Pinch of salt
1. Preheat oven to 220C/425F/Gas 7
2. Wrap sausages with the bacon and put them in a deep baking dish. Drizzle with the oil. You want the base to have a good covering of oil too.
Bake for 20 minutes until the bacon starts to go crispy.
3. While the sausages are cooking, sift the flour and salt into a bowl. Drop n the egg and whisk in the milk. Try not to over-whisk the batter but you want it nice and smooth.
4. Remove sausages from the oven (be careful as the oil will be very hot) and pour the batter into the dish around the sausages.
Bake for another 25-30 minutes.
5. DO NOT open the oven for at least 20 minutes.
The toad in the hole is ready when the batter has risen and is golden brown.
There is also a yummy onion gravy recipe in the book to accompany this too, but when I said I was going to make onion gravy, both children said in the most deadpan voice: “No mummy. Don’t do that”!
Maybe one to try a couple of years down the line with them!