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PREP 15 minutes
TOTAL 45 minutes
Serves
US | METRIC

INGREDIENTS

For the Yorkshire Pudding Batter
  • 3 eggs, beaten
  • 120 g plain flour
  • 1 tsp smoked paprika
  • 200 ml milk
  • a good pinch of salt
  • 4 tbsps oil
For the filling
  • 8 uncured chorizo sausages
  • 4 sprigs of rosemary
  • 1 red onions, peeled and cut into 6 segments
  • 150 cherry tomatoes on the vine

Click here to pre-order my new book

Smokey Toad in The Hole

Smokey Toad in The Hole

  1. To make the Yorkshire pudding batter mix the beaten eggs, flour and paprika then whisk in the milk, add a good pinch of salt and place in the fridge to rest for an hour to rest.
  2. Place the sausages into a medium sized ovenproof frying pan and cook for around 6-8 minutes until golden all over, remove and set aside.
  3. Pour the oil into the pan you cooked the sausages in and heat until really hot.
  4. Pour in the rested batter then place in the sausages, red onion and tomatoes in an ordered fashion, finally dot in some sprigs of fresh rosemary.
  5. Cook in an oven set at 230℃ for 25 minutes; do not to open the door whilst cooking. 





Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Smokey Toad in The Hole

Smokey Toad in The Hole

PREP 15 minutes
TOTAL 45 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

For the Yorkshire Pudding Batter
  • 3 eggs, beaten
  • 120 g plain flour
  • 1 tsp smoked paprika
  • 200 ml milk
  • a good pinch of salt
  • 4 tbsps oil
For the filling
  • 8 uncured chorizo sausages
  • 4 sprigs of rosemary
  • 1 red onions, peeled and cut into 6 segments
  • 150 cherry tomatoes on the vine
  1. To make the Yorkshire pudding batter mix the beaten eggs, flour and paprika then whisk in the milk, add a good pinch of salt and place in the fridge to rest for an hour to rest.
  2. Place the sausages into a medium sized ovenproof frying pan and cook for around 6-8 minutes until golden all over, remove and set aside.
  3. Pour the oil into the pan you cooked the sausages in and heat until really hot.
  4. Pour in the rested batter then place in the sausages, red onion and tomatoes in an ordered fashion, finally dot in some sprigs of fresh rosemary.
  5. Cook in an oven set at 230℃ for 25 minutes; do not to open the door whilst cooking. 





Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

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