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The temperature’s dropped, the nights are drawing in, and autumn’s well under way – there’s no better time to indulge in some classic comfort food.
A perennial favourite, Donald Russell's toad in the hole recipe is perfect for a warming bonfire night supper – make sure you serve with lashings of gravy. Or, try Riverford Organics’ quesadilla recipe for something a little different – you can even substitute the butternut squash with some leftover halloween pumpkin.
By Liz Webb
Toad in the hole
Mix together the flour, milk, water and seasoning, and add the eggs. Whisk the mixture and leave to rest in the fridge for 30 minutes or overnight.
Preheat the oven to 180°C/350°F, add the sausages to a large roasting tin with the fat, and cook them for 10 minutes until they start to brown.
Remove the batter from the fridge and whisk again. Increase the oven temperature to 220°C/425°F.
Carefully remove the tin from the oven – the fat will be very hot – and spoon or ladle the batter mix into the tin. Return the tin to the oven and leave until well risen and golden brown – about 20-25 minutes.
Cut into slices and serve filled with gravy. Enjoy with seasonal vegetables.
Donald Russell pork sausages from £3 – buy now.
Toss the squash, pepper, corn, onion, spices, chilli and olive oil in a large baking dish, and season with salt and pepper. Roast in the oven at 190°C for 30-35 minutes, until the squash is tender.
Brush each tortilla on one side with a little oil. Put one of the tortillas in a large non-stick frying pan, oil side down. Sprinkle some of the cheese over one half of the tortilla, then the vegetable mixture, then a few coriander leaves. Fold the other half of the tortilla over to make a half circle, gently pressing down with your hands to flatten.
Gently cook for one or two minutes, until the tortilla is crisp and golden brown – keep an eye on it so it doesn’t burn. Carefully turn the tortilla over using a large fish slice, and cook on the other side. Keep warm in a low oven while you repeat with the others.
Cut each one in half to serve. Serve with a dollop of sour cream and guacamole.
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