A good toad-in-the-hole is perfect comfort food for the depths of winter. A soothing dish of sausages baked in batter — the same as for Yorkshire puddings — it’s a distant cousin of pigs in a blanket, only that the sausages, instead of being tightly swathed in a blanket of pastry, are reclining in a delicious duvet of batter, which billows up agreeably around them. Get the full story here, on Zester Daily.
Published by Sue Style
Originally from Yorkshire I've lived and worked in Spain, France, Mexico and Switzerland, now based in southern Alsace. Author of nine books, the most recent about Switzerland's finest farmhouse cheeses, I'm currently working on the tenth, devoted to Switzerland's finest wines and the people who make them. I freelance for anyone who'll buy my stuff (FT Weekend, How To Spend It online, Decanter, Culture Cheese Mag et al) plus I give cooking workshops and lead bespoke vineyard tours in Alsace and Baden. View all posts by Sue Style