1 portion contains approximately:
| 300 | kcal |
| 23 g | protein |
| 7 g | fat |
| 36 g | carbohydrates |
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50 g plain white flour
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4 reduced-fat sausages (pork or vegetarian)
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150 ml low-fat milk
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1 medium egg
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1 tsp olive oil
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1 onion
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50 g mushrooms
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low-salt gravy granules
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250 ml water
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salt
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pepper
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1
Heat oven to 1800c. Use a non-stick roasting pan and place on the middle shelf to heat.
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2
Pour the milk into a jug, add the egg, salt and pepper and whisk. In a separate bowl, add the plain flour and stir in the whisked eggs and milk.
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3
Whisk well for a couple of minutes until a batter is formed. Pour back into the jug and place on one side.
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4
In the meantime, grill the sausages on both sides, for a couple of minutes.
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5
Once the tray is hot, place the sausages onto the tray.
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6
Pour the batter around the sausages and return to oven. Bake for 20-25 minutes, until risen and golden brown
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7
While the batter mix is cooking, finely cut the mushrooms and onion and gently fry. Add the water and low-salt gravy granules and cook until thickened.
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8
Serve the gravy with toad in the hole and seasonal vegetables.