Waitrose

Waitrose have been consistently high-performers in the RSPCA Good Business Awards over a number of years and continue to impress with their record on establishing higher animal welfare processes, and improved marketing and labelling.

Waitrose stopped selling whole eggs from caged hens back in 2001 and then removed them completely as an ingredient from their chilled and frozen product range in 2005. Another simple example of Waitrose’s animal welfare credentials is that the pork for all Waitrose sausages (and that’s a lot of sausages) comes from pigs that are outdoor bred and from British farms.

Classic Toad-in-the-hole

with Apple Sauce

Here’s a warming idea. How about an appetising update on a classic sausage dish? Waitrose recommended this recipe especially for Good Things as a simply brilliant meal to feed the family or friends.


Serves: 6 Preparation time: 10 mins Cooking time: 1 hour

Ingredients
2 x 400g packs of Waitrose 6 English Outdoor-reared Pork, Leek and Chive Sausages
1 red onion, cut into wedges
200g plain flour
2 eggs, beaten
500ml semi-skimmed milk
1-2 tbsp Cooks’ Ingredients Dijon Wholegrain Mustard
15g pack fresh chives, snipped into 2cm lengths
6 heaped tsp Waitrose Bramley Apple Sauce

Method
Preheat the over to 220c, gas mark 7. Twist each sausage in half and cut to form two smaller sausages. Divide between six 250-300ml ovenproof dishes, then scatter over the red onion wedges. Place the dishes on a baking sheet and cook in the over for 15-20 minutes, or until they begin to brown, turning half-way through cooking.

Meanwhile, to prepare the batter, sift the flour and a pinch of salt into a bowl. Make a well in the centre, crack in the eggs and gradually whisk in half the milk. Beat well for 2 minutes, then stir in the rest of the milk. Add the mustard and chives, then season.

When the sausages are beginning to brown, remove them from the oven and immediately share the batter evenly between each dish. Spoon a heaped teaspoon of the apple sauce into the centre of each and top with a little freshly ground black pepper. Cook for a further 35-40 minutes or until well risen and golden. Serve immediately with steamed fine green beans.

Tip: You can make one large toad-in-the-hole using a roasting tin and baking for 40-45 minutes until risen and golden brown.