Chorizo toad in the hole with kale and chickpeas

Chorizo toad in the hole with kale and chickpeas
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min, plus resting

We’ve added a Spanish twist to toad in the hole by throwing in chorizo sausages, saffron and sherry. Get the batter whisked and rested in advance, then it’s just half an hour of quick work in the evening.

Check out more classic toad-in-the-hole recipes

Nutrition: per serving

Calories
872kcals
Fat
50.9g (16.3g saturated)
Protein
43.5g
Carbohydrates
44.1g (6.3g sugars)
Fibre
8.1g
Salt
3.9g
Calories
872kcals
Fat
50.9g (16.3g saturated)
Protein
43.5g
Carbohydrates
44.1g (6.3g sugars)
Fibre
8.1g
Salt
3.9g

Ingredients

  • 140g plain flour
  • 4 medium free-range eggs
  • 200ml whole milk
  • Pinch saffron
  • 3 tbsp olive oil
  • 8 chorizo-style pork sausages
  • 1 shallot, finely sliced
  • 4 garlic cloves, finely sliced
  • Pinch chilli flakes
  • 1 rosemary sprig
  • 175ml dry sherry
  • 400g tin chickpeas, drained
  • 150g sunblush tomatoes, quartered
  • 150g kale

Method

  1. In a jug, use a stick blender or whisk to mix together the flour, eggs, milk and saffron with a pinch of salt. Cover and put in the fridge to rest for at least 2 hours.
  2. After the batter has rested, heat the oven to 200ºC fan/gas 7. Pour 2 tbsp olive oil into a large, deep oven tray and heat in the hot oven for a minute or two. Once hot, add the sausages, return to the oven and cook for 5 minutes.
  3. Turn the sausages and arrange them so they are evenly spread out, then pour in the batter around them and quickly return to the oven for 15-20 minutes, reducing the heat to 160ºC fan/gas 4 after 10 minutes (don’t open the oven door).
  4. Meanwhile, put a large frying pan over a medium heat with the remaining 1 tbsp oil. Gently cook the shallot and garlic for 5 minutes until soft, then add the chilli flakes, rosemary, sherry, chickpeas, tomatoes and kale and season with salt and pepper. Bring to a vigorous simmer and cook for about 10 minutes until most of the sherry has reduced and coats everything nicely. Spoon the kale mixture in and around the toad in the hole and bring to the table.

delicious. tips

  1. For the best possible hole for your Spanish toads, make the batter the night before and leave in the fridge overnight. The cold, rested batter will ensure a lighter, puffier Yorkshire pudding.

    Using a hand blender instead of a whisk is a quick way to ensure the smoothest batter.

Recipe By

Pollyanna Coupland

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