To say I'm doing sausage and mash but serve...

[maddiemookins16mum]

this monster (I was encouraged by another thread MN, PLEASE don't delete me, it's the best I've ever made, it's not really a TAAT).

We have steamed carrots and cabbage and boiled spuds to go with it. Plus, instamatic gravy (as called in this house, sorry).

I do love toad in the hole. I've rediscovered it recently after trying to save money.

I make a Nigella batter recipe which has been a hit with both of my husbands. They would/do finish it and say 'hmmmm it was good, but it needed more toad...and hole'

Just to link to another thread, the last one I made I did in my cast iron skillet and it came out beautifully, no sticking whatsoever.

I want some OP. Can I presume it's carb-free, pretty please?

^ To clarify, btw, the pic I posted was the BBC recipe's professional shot...not one I've cooked myself!

Definitely trying a circular one soon, though, as looks cool.

WaxOn,
No, I don't use Delia's recipe either (Hugh F-W's gets my vote). But I wouldn't risk questioning her omnipotency, just in case.
I guess if your usually light-as-air batter collapses next time, it'd prove her powers once and for all.

Starry,
The only way to describe that is "pneumatic"! Amazing.

I also make toad with lamb chops - pre-brown them first - really delish but my absolute favourite is plum batter. Yorkshire batter poured over halved Victoria plums - big dredging of sugar - to die for and go happily to heaven

However, now that I know that you are from The Land The Macaroni Pie, I know you aren't carbohydrate aversive Especially when it's been battered and deep fried and served with chips! grin Would putting it on a roll be too much ?