FOOD
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A TASTE OF ENGLAND
To mark St George’s Day – the feast day of England’s patron saint on 23 April – we’re serving up some traditional dishes that remain as popular as ever, shared with us by the TV chef and food campaigner Rachel Green
MINI SAUSAGE TOADIES WITH PEA CRUSH
RECIPE CREATED BY RACHEL FOR YES PEAS! (
PEAS.ORG)
Makes 24 mini toad-in-the-holes Takes 45-50 minutes, plus chilling the batter
INGREDIENTS
• 3-4 tbsp rapeseed oil
• 24 ready-cooked mini cocktail sausages For the batter
• 175g/6oz plain flour
• A pinch of English mustard powder
• 2 large eggs
• 125ml/41/2fl oz semi-skimmed milk
• 120ml/41/4fl oz cold water
• Sea salt and freshly ground black pepper For the pea crush
• 50g/2oz butter
• 2 small shallots, peeled and finely chopped
• 1 tsp chopped fresh thyme leaves
• 1 tbsp caster sugar
• 400g/14oz frozen peas, thawed
• 150ml/1/4pt chicken stock
1. Start by preparing the batter. Sift the flour and mustard powder into a large mixing bowl and make a well in the centre. Beat the eggs with the milk and water, tip the liquid into the well, incorporate the flour in the liquid and beat until you have a smooth batter. Season and place in the fridge for at least 30 minutes. The batter can be made hours in advance.