Falaise recipe of the month

January 30 2019

A lighter twist on a firm favourite

Andy Colesby

Cook up a storm!

The Falaise staff would like to share some of their favourite recipes with you over the coming weeks to help you make some wise food choices to fuel your body through exercise. Our healthy recipe for the month of April is a recipe tried and recommended by our personal trainer Andy Colesby.
 Lighter toad in the hole
100g plain flour
2 eggs, beaten
150ml skimmed milk
1tbsp chopped sage leaves
2 red onions, cut into 8 wedges each
1 large yellow pepper, deseeded and cut into 8 slices
1tbsp olive oil
8 low fat sausages
8 cherry tomatoes
75g fresh or frozen peas defrosted
220g pack of tenderstem broccoli
1 chicken gravy pot (from 112g pack)
1. Preheat the oven to gas 7, 220°C. Put flour in bowl, season, and gradually whisk the eggs and milk to make a smooth batter. Stir in the sage and set aside.
2. Put the onions and pepper in a 22 x 28cm ovenproof baking dish and drizzle over the oil. Roast for 10mins, then add the sausages, tomatoes and peas and roast for a further 10 mins. Remove from the oven, pour over the batter and cook for a further 30-35 mins until puffed and golden.
3. Meanwhile, stream the broccoli for 5-6 mins until tender. In a small pan, mix the gravy pot with 22ml cold water and bring to the boil, stirring constantly. Simmer for 1 min. Serve the toad in the hole with the broccoli and gravy.