Chorizo toad in the hole with roast onions

  • serves 4
  • Easy

An interesting twist on a classic toad in the hole. Serve in individual dishes with fresh green vegetables for a delicious Sunday lunch.



  • chorizo sausages 8 small
  • shallots or baby onions 6, peeled
  • flour 125g
  • eggs 3
  • milk 300ml
  • rosemary 4 sprigs


  • Step 1

    Heat the oven to 200c/fan 180c/gas 6. Roast the sausages and shallots in an ovenproof dish or 4 individual dishes, for 10 minutes. Put the flour, eggs, milk and a pinch of salt in a jug and, using a hand-held blender or mixer, whizz until smooth. add the rosemary to the sausages then pour in the batter. Increase the oven to 220c/fan 200c/gas 6 and cook for 20-30 minutes until golden.