Drop Down Menu

Chef Tristan Welch cooked this toad in the hole on Drop Down Menu

Serves 4

• 150g plain flour
• 300ml milk
• 2 eggs
• 1 tbsp chopped chervil
• 1 tbsp chopped parsley
• ½ clove garlic, finely grated
• 1 tbsp olive oil
• 8 sausages
• 1 small squash (onion squash works well) deseeded and cut into 1cm thick half moons 100g stilton, crumbled

For the salad

• 3 ripe pears
• 40g stilton, crumbled Handful of salad leaves
• Vinaigrette
• Sea salt and black pepper

1. Preheat the oven to 220°C/gas mark 7. Make a batter by whisking together the flour, milk and eggs. Add the chopped chervil, parsley and finely grated garlic then transfer to the fridge to rest.

2. Heat the oil in a non-stick frying pan over a medium heat then fry the sausages and squash on one side until golden brown. Turn the sausages and squash then pour in the batter and transfer to the oven for 20-25 minutes.

3. After 20 minutes, sprinkle the stilton over the batter and return to the oven to cook until browned and risen.

4. For the salad, slice the pears into thin batons and combine with the crumbled stilton and salad leaves. Dress with the vinaigrette and season to taste.

5. Serve the squash in the hole with the salad.