Ingredients (serves 10): For the roasted root vegetables: · 1 tablespoon olive oil · Salt and black pepper · 20 cloves garlic, unpeeled · 4 parsnips, peeled and cut into chunks · 500g (1lb 2oz) each Chantenay carrots, small turnips and beetroot, cut into chunks · Fresh thyme For the toad in the hole: · 20 large British pork and herb sausages · 10 large readymade Yorkshire puddings
Method: 1 To prepare the root vegetables, mix together the olive oil and seasoning in a large bowl, add the garlic cloves and vegetables, and then mix until evenly coated with oil. Transfer to a baking tray and tuck a few sprigs of fresh thyme amongst the vegetables. Cook at 200°C /400°F / Gas mark 6 for about 30 minutes or until the vegetables are golden and cooked through. 2 To make the toad, grill or bake the sausages until cooked and warm the Yorkshire puddings in the oven. 3 Place a hot Yorkshire pudding on each serving plate and fill with 2 sausages. Serve with the roasted root vegetables and onion gravy. Recipe from www.porkforcaterers.com