chorizo toad in the hole with kale and chickpeas

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Chorizo toad in the hole with kale and chickpeas

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

We’ve added a Spanish twist to toad in the hole by throwing in chorizo sausages, saffron and sherry. Get the batter whisked and rested in advance, then it’s just half an hour of quick work in the evening.

Ingredients

140g plain flour

4 medium free-range eggs

200ml whole milk

Pinch saffron

3 tbsp olive oil

8 chorizo-style pork sausages

1 shallot, finely sliced

4 garlic cloves, finely sliced

Pinch chilli flakes

1 rosemary sprig

175ml dry sherry

400g tin chickpeas, drained

150g sunblush tomatoes, quartered

150g kale

Directions

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