Michelin starred chef Nathan Outlaw might be best known for his fish dishes and expertise, but his book, Home Kitchen, is all about home comforts, and when it comes to comfort, nothing beats his toad-in-the-hole.

Toad-in-the-hole by Nathan Outlaw (David Loftus/PA)
This is ultimate British comfort food (David Loftus/PA)
Toad-in-the-hole by Nathan Outlaw (David Loftus/PA)
Print Recipe
Nutrition Facts
Amount Per Serving
Calories 764 Calories from Fat 882
% Daily Value*
Fat 98g151%
Saturated Fat 32g200%
Cholesterol 416mg139%
Sodium 2457mg107%
Potassium 1300mg37%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 10g11%
Protein 67g134%
Vitamin A 553IU11%
Vitamin C 7mg8%
Calcium 125mg13%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.


Always wanted to be able to make perfect toad-in-the-hole? Nathan Outlaw shows us how.
Cook Time1 hr 20 mins
Course: Main Course
Cuisine: British
Servings: 4
Calories: 764kcal
Author: Nathan Outlaw


  • Large baking dish
  • Wide pan
  • Bowl
  • Whisk


  • 12 pork sausages
  • olive oil for cooking

For the batter

  • 4 free-range eggs
  • 180 g plain flour
  • 150 ml whole milk
  • 150 ml water
  • sea salt
  • freshly ground black pepper

For the gravy

  • olive oil for cooking
  • 2 large red onions peeled and sliced
  • 1 garlic clove finely chopped
  • a few sprigs of thyme leaves picked and chopped
  • 2 bay leaves
  • 1 tbsp caster sugar
  • 1 tbsp red wine vinegar
  • 1 tbsp plain flour
  • 200 ml red wine
  • 600 ml chicken stock


  • Preheat the oven to 220°C/fan 205°C/gas 7 and place a large baking dish, about 25cm in diameter, inside to heat up.
  • First start the gravy. Place a wide pan over a medium-high heat and add a drizzle of oil. When the oil is hot, add the onions, garlic, thyme and bay leaves and cook for five to six minutes until the onions begin to soften and colour. Sprinkle in the sugar and wine vinegar and cook for a further four minutes. Stir in the flour and cook, stirring, for two minutes.
  • Continuing to stir, add the red wine. Cook until the wine has reduced by half, then pour in the stock. Simmer for 25–30 minutes until the gravy thickens. Taste for seasoning and to check that you are satisfied with the flavour; if it is too thin, simmer for a little longer.
  • While the gravy is cooking, make the batter. Whisk the eggs and flour together in a bowl, then whisk in the milk and water to make a smooth batter. Season with salt and pepper.
  • To cook the toad-in-the-hole, take the dish from the oven, drizzle in a little oil, then add the sausages. Place in the oven and cook for five minutes. Remove the dish from the oven and pour over the batter. Return to the oven and bake for 30–35 minutes until the batter is risen, golden and crisp.
  • Serve the toad-in-the-hole immediately, with the gravy. Nathan likes to serve it with mashed potatoes and buttered carrots, tossed with chopped parsley, on the side.


Calories: 764kcal | Carbohydrates: 53g | Protein: 67g | Fat: 98g | Saturated Fat: 32g | Cholesterol: 416mg | Sodium: 2457mg | Potassium: 1300mg | Fiber: 2g | Sugar: 10g | Vitamin A: 553IU | Vitamin C: 7mg | Calcium: 125mg | Iron: 7mg

Nathan Outlaw’s Home Kitchen is published in hardback by Quadrille. Photography by David Loftus.

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