Day: 29 December 2024

This evening I used leftover cocktail sausages to make teeny-tiny toads-in-the-hole (my kids say they should be called frogs-in-the-dip).

It worked out pretty well.

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A pyramid of four bite-sized toads-in-the-hole alongside chive mash and carrots, smothered in gravy, on a plate.

Micro-recipe:

1. Bake cocktail sausages (or veggie sausages, pictured) until barely done.
2. Meanwhile, make a batter (per every 6 sausages: use 50ml milk, 50g plain flour, 1 egg, pinch of salt).
3. Remove sausages from oven, then turn up to 220C.
4. Put a teaspoon of a high-temperature oil (e.g. vegetable, sunflower) into each pit of a cake/muffin tin, return to oven until almost at smoke point.
5. Add a sausage or two to each pit and return to the oven for a couple of minutes to come back up to temperature.
6. Add batter to each pit. It ought to sizzle when it hits the oil, if it's hot enough. Return to the oven.
7. Remove when puffed-up and crisp. Serve with gravy and your favourite comfort food accompaniments.

Got the ratio of chipolatas to bacon wrong for your Christmas pigs-in-blankets and now have more cocktail sausages than you know what to do with? No, just me?

Here's my planned solution, anyway - teeny tiny toads-in-the-hole! (Toad-in-the-holes?) Let's see how it works out...

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Cupcake-sized Yorkshire pudding batter cups, each with a cocktail sausage or two inside, being inserted into an oven.

The fifth day of Christmas, and perhaps my last opportunity of the season to justify having trifle... for breakfast.

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Dan, standing on a kitchen, holds a large bowl partially filled with trifle.