Toad in the hole with apple and horseradish relish

Best recipe review

Apple and horseradish - forest flavours.


Always nice to have an interesting sauce to add.

Paul R Smith
Servings:Serves 2
Calories per serving:1059
Ready in:1 hour, 10 minutes
Prep. time:15 minutes
Cook time:55 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:22nd October 2015

A classic dish reinvented with a mostly whole-grain gluten free batter. Serve with gravy for ultimate comfort, and a dollop of a creamy sweet kicking relish for something different.

Debbie & Andrew's Caramelised Red Onion Pork Sausages

Recipe created by Natural Chef, Ceri Jones and reproduced on Cookipedia by courtesy of debbie&andrew's sausages. it is gluten free, dairy free, wheat free - an allergy free recipe!


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Mise en place

  • Preheat the oven to 180°C (fan setting)


  1. Drizzle a teaspoon of oil in a 18cm x 24cm baking dish, add the sausages and roast for 20 minutes until lightly browned.
  2. Meanwhile, place the rest of your batter ingredients into a bowl and whisk thoroughly to whip air into the batter, preferably with an electric whisk. Set aside.
  3. Remove the browned sausages from the baking dish, and wipe out any sticky residue from the caramelised onions that may have escaped from the sausages. Add a tablespoon of fresh olive oil into the dish, increase the oven heat to 220°C and heat the dish with oil for 5 minutes till really hot.
  4. After 5 minutes put the browned sausages back in the pan and pour the batter over them.
  5. Cook for a further 30-35 minutes, until the batter is puffed up, set and golden brown on top.


  1. To make the relish, combine all the ingredients in a small bowl and transfer to a serving dish. Refrigerate until ready to eat.

Serving suggestions

Serve toad in the hole with steamed green veg, red onion gravy and a dollop of relish.

Chef's notes

Top tip: Serve up the toad in the hole as soon as it is ready, to avoid it settling and sticking to its cooking dish

See also

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This recipe originated from the recipe section of

Details of suppliers of their products can be found on the debbie&andrew supplier page on Cookipedia and also on the stockist page on their website.

Many thanks to debbie&andrew's sausages for kindly giving Cookipedia permission to use the their recipes.

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