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Recipes from my Lincolnshire kitchen

roast in the hole – enjoy sunday lunch with Shloer

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… as we can all appreciate in our busy lives, time is of an essence… so when we do get a few hours to relax and enjoy ourselves the last thing we want to do is spend hours in the kitchen preparing food… don’t get me wrong, I love my time in the kitchen, developing recipes, testing out new flavour combinations and generally scoffing cake… but on a Sunday if I know I have friends or family coming over I want to be having fun with them and try and make my prep-time as short as possible with the results being just as good as if i’d spent hours slaving away, chained to the stove…

… as my regular readers will know, i’m very keen on one-pot cooking and so this roast in the hole recipe really is an expression of that, combing all the wonderful classic things found in a traditional Sunday roast but given a ‘one-pot’ toad-in-the-hole twist… there’s very little to do yet I can assure you that once this comes out of the oven and is placed in the centre of the table in front of your friends, the results really will speak for themselves…

… the good people at Shloer have created a new website called Enjoy Sunday Lunch which is packed full of recipes, and encourages us all to get creative with the classic Sunday Lunch… it’s a nice little idea particularly because I really treasure the time I get on a Sunday with friends and family… it happens quite rarely that we all get together so when it does it’s really special and i’m all for celebrating the sharing experience of a good meal..!

roast in the hole
serves 4 (although can easily be made larger) in a large roasting dish

for the roasting ingredients:
8 chicken thighs or a whole chicken cut into portions (or 8 veggies sausages) – i’ve used boneless thighs here
1 large carrot – roughly chopped
8 medium mushrooms – cut into quarters
2 large celery stalks – roughly chopped
1 medium onion – roughly chopped
3 or 4 potatoes cut into large pieces
Plenty of fresh herbs such as rosemary and thyme
Seasoning
Olive oil

for the yorkshire pudding mix:
2 eggs
100g plain flour
6fl oz milk
4fl oz water
Salt and pepper

Pre-heat the oven to 180C

Simply throw all your veg into your roasting dish, season well with fresh herbs and salt and pepper and then lay your chicken portions on top (if using veggie sausages or skinless chicken you will need to liberally drizzle with olive oil)

Cover with foil and bake in the oven for 30 mins or until the veg are soft, then remove the foil and roast for a further 15 mins until the chicken portions are golden.  You may want to turn the portions over after 5 minutes.  There should be plenty of gorgeous chicken juices in the roasting dish.

Once you’re happy with the golden colour of your chicken, make the yorkshire pudding batter.  In a large bowl simply beat the eggs into the flour, then add the milk and water and seasoning and beat well, then pour this over the roasting veg and meats and place back in the oven for another 20 minutes or so until the batter has risen and turned golden brown.

… this post will be featured on the Enjoy Sunday Lunch website and naturally Shloer have paid me to develop these recipes. They also very kindly sent me 6 gorgeous bottles of non-alcoholic sparkling and fruity Pink Fizz Shloer to share with my friends over Sunday Lunch plus all the fresh ingredients for this delicious recipe… which was rather nice…

eat and of course, enjoy!

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Comments

  4. Karen S Booth says

    This is such a FABULOUS post and what an amazing recipe too! When we meet in London next, you can make this for me, in fast I insist you do! Would love to work with the Enjoy Sunday Lunch team, as I am a BIG supporter of the tradition and you have created the most amazing lunch here Dom! GREAT recipe and post, well done! Karen

  6. Kay Stephenson says

    Made this for our Sunday supper last night and it was delicious. I used boneless, skinless chicken thighs so was liberal with the olive oil. Being from the US, I didn't have any experience with a Yorkshire pudding, and when I poured in the batter and saw all the oil floating about, I was doubtful. But the pudding soaked up the flavorful fats and we really enjoyed the meal. Now I'm eager to experiment with “pudding”. Thanks!

  7. belleau kitchen says

    wow, I do worry when people make stuff i've cobbled together in my kitchen so i'm so glad it worked… Yorkshire Pudding is quite scary to make and the oil has to be very hot… it's also quite naughty too but I do love the taste!… try a regular toad in the hole next time where you bake sausages in the oven till about 2/3rds cooked then add the batter, you won't need as much oil as the sausages release a lot of fat… again very naughty but once a month won't kill you!

  10. Jenn S says

    I'm with you when it comes to guests on Sunday… this sounds like a perfect way to feed them and still get plenty of time with them 🙂

  11. Michael Toa says

    I know what you mean… I love spending time in the kitchen, but even more with friends and family. This is a brilliant dish and a lovely twist on the traditional. The charred colour on the chicken thighs is just beautiful and mouthwatering…

  12. Marie says

    What a deliciously different version of Toad in the Hole. Perfect for those that don't do pork . . . love it! Well done!

  13. Ruth Ellis says

    What an awesome idea! Frozen-mixed-veg-in-the-hole used to be a staple whilst I was at uni, but it's years since I've made it. This steps it up a notch 😉

  15. yung@foodyoo.com says

    This is gorgeous. I am craving something like this. I am a big fan of “one-pot” meals, specially cooking with oven and crock-pot. I like that you add pudding in, it should be really nice to roast all this until golden brown and crispy on top. Thanks! 🙂