A truly nostalgic dish, which takes us back to childhoods spent round the table with family; this warming dinner is the definition of true comfort food. Cumberland sausages have a wonderful, aromatic flavour, with a heady combination of parsley, basil and thyme.

The addition of cheese to the batter really adds another dimension to this classic dish, as does the sweet and nutty tones of the butternut squash. There are autumnal colours abound in this one-pot classic, which are sure to entice the whole family!

Ingredients

Method

  • Preheat oven to 200C. 

    Add the flour to a mixing bowl alongside a good pinch of salt and pepper. Add the eggs and gently whisk in the milk to form a smooth batter. Rest the batter for 30 minutes. 

    Slowly cook the onions with olive oil on the stove for around 25 minutes until the onions are fully softened and lightly golden. Set to one side. 

    Slice the butternut squash into wedges and place in a wide baking tray with the sausages, olive oil, freshly ground black pepper and sea salt. Bake for 25 minutes until the squash is tender and sausages are cooked. Add another generous drizzle of oil to the tray, which will help the batter to puff up nicely in the oven. 

    Return the tray to the oven and increase the temperature to 210C. 

    When the tray is very hot add the batter and quickly return to the oven. Bake for 30 minutes. 

    Add the fava bean paste and Worcester sauce to the onions with 100ml of water. Bring to the boil and season with black pepper. 

    5 minutes before the toad in the hole is ready, sprinkle over the cheddar and return to the oven to melt and bubble. 

    Serve with the onion gravy and some seasonal greens. 

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