Toad In The Hole Recipe – How To Make Toad In The Hole – British Toad In The Hole

Prep: 10 mins – Cook: 40 mins – Total: 50 mins


  • 8 links of pork sausage
  • 1 tablespoon of vegetable oil
  • 2 cups of all-purpose flour
  • 4 eggs
  • 1 cup milk
  • salt and pepper (to taste)


  • Preheat the oven to 400 degrees F (200 degrees C).
  • Pour the vegetable oil into the bottom of an 8×12 or 9×9 baking dish. You can use a metal or ceramic casserole dish. Place the sausages in the dish in a single layer and bake for 10 minutes in the preheated oven.
  • While waiting, whisk flour, eggs, and 1/2 cup of milk in a medium bowl. Gradually mix in the rest of the milk until the mixture forms a smooth batter. Season with salt and pepper.
  • Take the sausages out of the oven and pour the batter over them, covering them 3/4 of the way. Place the dish back into the oven and bake for another 35 minutes or until the center has risen and turned golden brown. If the underside seems a little soft – that’s okay, that’s how it’s supposed to be.

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Mashed Potatoes, British Style, Recipe

Prep: 10 mins – Cook: 25 mins – Total: 35 mins


  • 1 ½ lbs Yukon Gold potatoes
  • 1 tbsp salt
  • 4 tbsp butter
  • ¼ cup milk
  • salt and pepper – to taste


  1. Peel the potatoes and cut them into quarters
  2. Place the potatoes in a pan and add cold water until they are covered by at least an inch of water.
  3. Add the salt and bring to a boil.
  4. Skim off any scum that appears on the surface, then reduce the heat to medium and cook for 20-25 minutes until tender to a fork.
  5. While the potatoes are cooking, heat the milk in the microwave (or in a small pan) until it is just below boiling.
  6. Drain the potatoes very well and leave them in the sieve or colander for several minutes to really steam dry.
  7. Use a hand masher or potato ricer to mash until smooth.
  8. Add the butter and hot milk and stir to combine well.
  9. Check the seasoning on your mash and add salt and pepper to taste.

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Fish & Chips Recipe


For the Fish:

  • 7 tablespoons (55 grams) all-purpose flour, divided
  • 7 tablespoons (55 grams) cornstarch
  • 1 teaspoon baking powder
  • Sea salt, to taste
  • 1 pinch freshly ground black pepper, to taste
  • 1/3 cup dark beer, cold
  • 1/3 cup sparkling water, cold
  • 4 (7-ounce) fish fillets (thick, white fish)

For the Chips:

  • 2 pounds potatoes, peeled
  • 1 quart (1 liter) vegetable oil , or lard, for frying


  1. Set aside 2 tablespoons of flour. In a large, roomy bowl, mix the remaining flour with the cornstarch and baking powder. Season lightly with a tiny pinch of salt and pepper
  2. Using a fork to whisk continuously, add the beer and the sparkling water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30 minutes and 1 hour.
  3. Meanwhile, cut the potatoes into a little less than 1/2-inch-thick slices, then slice these into 1/2-inch-wide chips. Place the chips into a colander and rinse under cold running water.
  4. Place the washed chips into a pan of cold water. Bring to a gentle boil and simmer for 3 to 4 minutes.
  5. Drain carefully through a colander, then dry with paper towels. Keep in the fridge covered with paper towels until needed.
  6. Meanwhile, lay the fish fillets on a paper towel and pat dry. Season lightly with a little sea salt.
  7. Heat the oil to 350 F in a deep-fat fryer or large, deep saucepan. Cook the chips a few handfuls at a time in the fat for about 2 minutes. Do not brown them. Once the chips are slightly cooked, remove them from the fat and drain. Keep to one side.
  8. Place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour and shake off any excess.
  9. Dip into the batter, coating the entire fillet
  10. Check that the oil temperature is still 350 F. Carefully lower each fillet into the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.
  11. Once cooked, remove the fillets from the hot oil and drain on paper towels. Sprinkle with salt. Cover with greaseproof paper (parchment paper) and keep hot.
  12. Heat the oil to 400 F, then cook the chips until golden and crisp, or about 5 minutes. Remove from the oil and drain. Season with salt.
  13. Serve immediately with the hot fish accompanied by your favorite condiment.

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British Mushy Peas Recipe

Prep: 5 mins – Cook: 30 mins – Soak: 12 hrs


  • 9 ounces dried marrowfat peas (there is no substitute, marrowfat peas are larger, have a higher starch content, and contribute the right flavor and texture for traditional mushy peas)
  • Boiling water
  • 2 teaspoons baking soda
  • 3 cups water
  • 1 teaspoon salt


  1. Dissolve the baking soda in boiling water. Place the dried marrowfat peas in a bowl and pour the boiling water over them so they’re covered by at least 3 inches of water. Give the peas a stir then leave them to soak for at least 12 hours.
  2. Drain and rinse the peas and place them in a pot with about 3 cups of water. Bring to a boil, cover, reduce the heat to medium-low, and simmer for about 30 minutes, stirring occasionally, or until the desired consistency is reached. Once the peas have fully broken down add the salt. Note: How long you have to simmer the peas will depend on the particular crop and the age of the peas.
  3. If the peas are too watery, continue to simmer with the lid off until it thickens to your liking. If the peas are too thick, add a little water. Taste again and add more salt if needed.Once the peas are done they will start to thicken the longer they sit. If reheating them later or the next day, add a little more water.

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