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Mustard toad in the hole with sticky onion gravy

May 15, 2011

An iconic British dish with a slight twist, dished up with sticky onions and petits pois. I used a BBC Good Food recipe, but with chipolatas and red onions; very easy and quite scrummy. Certainly one for chilly weather.

Stick-to-your-ribs cooking

The sticky onions were steamed in a smidge of melted butter in a deep frying pan with a lid for ten minutes, before adding a pinch of sugar and cooking uncovered for a further twenty minutes until golden.

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