My kids tell me this is the BEST toad in the hole ever. They preferred it with cheddar sprinkled over the top rather than Stilton, but you could use either, or indeed any similar cheese (just not Parmesan types, that’s too hard). You can make this in a roasting tin or ovenproof pan, and serve at the table straight from the vessel. Choose good-quality sausages for the best result. Requires at least 30 minutes of resting time Source link
Halve the dough. If you want to roll out the dough and stamp out shapes with a cookie cutter, shape into two discs. Alternatively, if you want to make sliced cookies, roll the dough into two logs. Either way, wrap in cling film and chill for at least two hours and up to two weeks (or keep the logs in the freezer for up to two months and slice and bake from frozen). Source link
Put 7 tbsp soy sauce, 2½ tbsp honey, 3 tsp sesame oil, the juice of ½ lime, 4 grated garlic cloves, a 4cm cube of peeled ginger (grated) and 1½ tsp chilli flakes (or you can use a chilli sauce, to taste, if you like), into a dish in which the chicken will fit. Add the meat and turn it so that it gets coated. Source link
Add 150ml dry white wine and boil to reduce by half, then add 200ml double cream, 2 tbsp Dijon mustard, a good squeeze of lemon juice and some seasoning and heat through. If it becomes too thick (the lemon juice will thicken the cream), just let it down with a little water. Set aside. Source link
