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What could be better than serving up this delicious and warming recipe for Toad in the Hole created by Chris Mackett, Tom Kerridge Group Head Chef. Perfect for all the family to enjoy, it’s also an affordable meal for weekday suppers or Saturday lunch

Toad In The Hole With Roasted Onion And Ale Gravy

Born on the Isle of Wight, Chris won a scholarship to the Isle of Wight Catering College. His first significant roles were working at events including Wimbledon and The Paris Air Show. His first chef role came at The Saville Court Hotel in Egham, where he worked for a year, before a move to Claridge’s as a Demi Chef de Partie.

Re-locating to Norwich to work at Tatler’s, a two Rosette restaurant, under Sam Clifford, saw Chris rise to the ranks of Junior Sous Chef, and it was here that he heard of a chef who was serving tuna with bone marrow – Tom Kerridge. A Sous Chef position came up at Adlards, where Tom was the Head Chef, and Chris worked alongside Tom and became good friends.

When Tom left Adlards to start The Hand & Flowers in 2005 with his wife Beth, Chris joined the opening team as Sous Chef and the pub won a Michelin star in its first year. In 2011, the pub won two Michelin stars and became the first pub in the UK, and the world, to hold this accolade, which it still holds today. Chris became Head Chef of The Hand & Flowers in 2016 and stayed for two more years before taking a break from Michelin-starred kitchens. He worked as a Head Chef for a range of banks before a catch-up lunch with Tom Kerridge saw him offered the role of Development Chef for the Tom Kerridge Group.

Chris is now Group Head Chef, having worked for Tom for over 16 years, and his role encompasses work on media recipes, menu development, cookbook recipe development and events, including The Monaco Grand Prix, San Sebastian Gastronomica and events in New York and San Francisco for British Airways, as well as overseeing Pub in the Park and assisting Tom on the demo stage. Chris’s knowledge of seasonal ingredients is second to none, a skill he thanks his grandmother for, as is his technical ability to build recipes and flavour profiles to create exceptional dishes.

Chris takes part in triathlons and when he isn’t training, he enjoys relaxing at home with his wife and two sons in Farnham.

1 Make the Yorkshire pudding batter the day before by whisking the milk and eggs together, then slowly incorporating the flour. Be careful not to mix too vigorously, as this will stretch the gluten in the flour. Put the mixture in a plastic container and let it stand in the fridge for 24 hours.

2 The next day, wrap the sausages neatly in the bacon and refrigerate until ready to cook. Preheat the oven to 180C.

3 To make the gravy, cut the onions in half through the equator horizontally going against the grain and sear them middle side down in a pan until the rings have gone black. Then, place the onions on a baking tray lined with tin foil. Sprinkle on the demerara sugar and the thyme and drizzle with a little oil. Seal the tin foil up into a bag, place into the oven and roast for 3.5 to 4 hours until the onions are really caramelised and soft.

4 When they are done, scoop out the onion flesh and whizz in a food processor until a brown rich pulp is formed.

5 Melt the butter in a saucepan then add the flour to make a roux-style base. Cook for 1-2 minutes. Pour in the dark ale and the onion pulp, add a good pinch of salt and cook on a low heat for 30-40 minutes until it has reduced by about a quarter. Taste, and season if required.

6 Heat oven to 220C (200C fan assisted).

7 Put the sausages in a roasting tray, then place in the oven for 15 minutes to colour.

8 Pour the Yorkshire pudding batter mix into the tray with the sausages. Bake for a further 40 minutes.

9 Be careful not to open the oven door during this time as the Yorkshire pudding will sink! Serve the toad in the hole with the onion gravy and English mustard mash.