gluten free vegetarian sausages, we used Gosh! Veggie Sausages
40g
kale, chopped (woody stems removed)
For the mushroom gravy
1Tbsp.
vegetable oil
1
onion, finely sliced
100g
chestnut mushrooms, sliced
1
garlic clove, crushed
500ml
gluten free vegetable stock
Tamari, optional
2Tbsp.
cornflour
Directions
Step 1Preheat oven to 220°C (200°C fan) mark 7. In a medium bowl, mix the flour, baking powder and a pinch of fine salt. In a large jug, whisk the eggs, egg white and milk until combined. Make a well in the middle of the flour mixture and gradually whisk in the egg mixture to make a smooth batter. Chill until needed.
Step 2Drizzle the oil into a rough 23 x 30.5cm (9 x 12in) roasting tin and add the sausages and kale. Heat in the oven for 10min.
Step 3Reduce oven temperature to 200°C (180°C fan) mark 6. Carefully pour the batter into the hot tin and return to the oven for 30-35min until puffed and golden.
Step 4Meanwhile, make the gravy. Heat oil in a medium pan over low-medium heat and fry onion for 15min, stirring occasionally, until beginning to caramelise. Add mushrooms and fry until golden, about 8min. Stir in the garlic, fry for 1min, then add the stock. Bring to the boil and bubble for 5min. Whisk in a splash of tamari, if using, for extra flavour.
Step 5In a small bowl, mix the cornflour with 2tbsp water to make a smooth paste. Stir into the gravy and simmer for 2min until thickened. Check seasoning. Serve the toad in the hole with the hot gravy.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
