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Andrew Watts’ Ronnie & Rylie’s Rosemary Toad In The Hole

This is my boys favourite meal that I have cooked during lockdown. Real comfort food!

Serves Four

Preparation time 15 minutes

Batter chilling time 1 hour or longer

Cooking time for Sausages 40 mins.

Batter cooking time 30mins


225g/8oz plain flour

Salt and Papper

3 free-range eggs

300ml/10fl oz Milk

Olive Oil

8 sausages

Fresh Rosemary (dried will do)

You can chill the batter for as long as you like but the chilling process is really important and means the batter is light and fluffy.

Sieve the flour in to a large mixing bowl and make a well - add the three eggs, salt and pepper and combine together - add the milk  -stirring at all times. Once all the ingredients have been combined you should be left with a creamy thick batter. Cover this and place it in the fridge to chill for at least an hour. Sometime I maker the batter in the morning and leaver not to chill for as long as I can.

Place 8 sausages in to a roasting tin. Prick the sausages and add a good helping of olive oil. I like to use a good 4-5 table spoons liberally on and around the sausages. Place the roasting tin in to a pre heated over (140 degrees) for 40 minutes. Once the sausages are brown and sealed take out of the oven and add the chilled batter. Sprinkle the Rosemary on top and return to the oven.

Once the batter is golden brown remove from the oven and serve. Can be served with gravy but my boys just love it as it is or with a little Ketchup!



Boil water in a pan, and place 2 large room temperature eggs in the water. Take the “John Cage” out after 4’33”, and then the egg to be eaten first after 5 minutes. Enjoy dipping the soldiers in both of those runny yolks!

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