Hugh's Three Hungry Boys cook a classic toad in the hole recipe that's simple and quick to make
Trevor: "We had heard about the legendary St. Agnes carnival and it seemed like a perfect opportunity to combine a good knees-up with some bartering for ingredients. We’d spent the previous week gathering together ingredients key to our success and all that remained was to put them together into some potential currency. We decided on a toad in the hole as it was simple and quick to prepare and would stretch our ingredients as far as possible. In hindsight I think the barrel of Skinners ale and our having a very good time took the edge off our bartering skills because we didn’t do quite as well as we’d hoped!"
Prep 20 mins
Cook 30 mins
Preheat the oven to 220°C/gas mark 7. Sieve the flour into a bowl and break the ducks eggs into the middle. Add the milk and whisk into a batter.
Heat a large metal tray with a thin layer of oil in the oven or on the stove. It’s best to do this on a stove and get the oil smoking hot. Add the fried sausages to the hot tray and cover with the batter.
Place in a hot oven for 30 minutes until the batter is puffed up and crisp. Slice into squares and get bartering!
There's not much that can top a lovely, crisp Yorkshire pudding, nestled up to a bit of beef, wearing it's very best gravy jacket. Find more How to guides on Channel4.com/food
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