FLOWER POT KITCHEN: MR TOAD IN THE HOLE

18 Nov 2011

MR TOAD IN THE HOLE

NO WONDER THIS IS SUCH A BRITISH FAVORITE, EXCELLENT LOCAL PORK SAUSAGES, BATTER WITH EGGS FROM THE GIRLS AND POTATO'S FROM THE GARDEN

HISTORY STATES, THAT ON A FAMOUS SCOTTISH GOLF COURSE A GROUP OF GOLFERS WERE UNABLE TO FINISH THE 18TH HOLE DUE TO A TOAD POPPING OUT OF THE PIN HOLE, MOST DISGRUNTLED, THE CHEF DECIDED TO MAKE THEM THIS DISH TO CHEER THEM UP AND HENCE TOAD IN THE HOLE WAS NAMED

CREAMY BUTTERY FLUFFY MASH WITH ONION GRAVY, PEAS & TOAD IN THE HOLE

TOAD IN HOLE BATTER
200g plain flour
200g milk, (weigh the milk)
200g beaten eggs
Salt & pepper

Brown off the sausages, place a roasting tin in a hot oven, 200 degrees, beat the eggs into the four, then whisk in the milk & season well. Pour the batter into the hot hot tin really fast, throw in the sausages and get the tin back in the oven, don't be tempted to open the oven door. Cook for approx 30 minutes.

PERFECT MASH
King Edward potato's
Butter
Cream
Salt & pepper

Boil or Bake the potato's whole, leave to cool slightly and rub off the skins. Push through a ricer into a pan of warm cream & melted butter, and mix well, season to taste.

ONION GRAVY
3 large onions sliced
2 tsp sugar
Dash ooil & butter
Chicken stock
1 tbsp butter mixed with flour

Melt the butter in the ooil, gently pan fry the onions for approx 20 minutes, add the sugar and caramelized for another 10 minutes until they are deep in colour. add the chicken stock and simmer to thicken, if you need a thicker gravy add some of the butter flour paste and whisk in well, taste and adjust seasoning with salt, pepper & sugar.

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LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.