English Breakfast Toad-In-the-Hole
This is as British as you can get in the morning! English breakfast made regular features for me growing up, especially on Sundays before church service. Toad in the hole? Not so much, or ever! I certainly wish it had. Like a Dutch baby on the outside, you whip up some batter, add meat and/or vegetables in the middle and bake until a puffed batter forms, also known as Yorkshire pudding. If you are looking for some other brunch ideas for the spring (although this dish can be eaten any time of the year), check out these six recipes, including some blueberry and lemon curd French toast, quiche, Easter egg scones, and shakshuka.
Most renditions of the toad-in-the-hole use sausage, although leftover meat, kidneys, and rump steak were used back in the day. The Yorkshire pudding - a mixture of eggs, flour, and milk - was often served as a side with gravy, created when cooks used the drippings from roasting to make the crispy pastry. To make this an ultimate brunch version, I took the concept of the English breakfast - which also has several versions across the UK - and applied it, sans the black pudding, bacon and baked beans! The great thing is this recipe is customizable. The portobello mushrooms, tomato and sausage do the job.
Which sausages should you use for Toad-in-the-Hole?
I used Spicy Jalapeno Chicken Sausage from Alfresco, and the heat added some extra flavour and flair, although hot Italian sausage would be another great option. Chorizo would be tasty, and give it a Spanish spin. Pork, vegan, and turkey sausages would work as well. You'll want to make sure you cook the sausage to the appropriate internal temperature. This will also allow you to crispen the skin before popping the 'toads' into the oven!
Why is it called 'Toad-in-the-Hole?
That's always a great question! Many British have interesting names, like Bangers and Mash and Bubble and Squeak. The origins aren't specific, but it's obvious someone was inspired by toads playing a peek-a-boo game, given the appearance. Interestingly enough, however, some people found the dish to be a little vulgar! Whatever the perceptions and origin, this is a fun dish you can surprise your family and guests at the morning feast.
English Breakfast Toad-In-the-Hole
Ingredients
- 3-4 chicken sausages, precooked
- 1/2 cup flour
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon all-purpose seasoning
- 1/3 cup milk
- 3-4 Portobello mushrooms
- 4 tablespoons broth
- 1 small bunch of tomatoes on a vine
- 1/4 cup spring onions or chives
- 1/2 cup onion gravy
- Salt and pepper
Instructions
- In a large bowl sift the flour. Make a well then add the eggs beaten in a separate bowl first. Whisk while gradually adding the milk until smooth, add the seasoning and teaspoon of salt. Rest covered in the fridge to keep cool.
- Turn oven on to 400F.
- In a large nonstick pan, saute the mushroom, sausage, and tomatoes in olive oil for 3-4 minutes. Season with salt and pepper. Flip the sausages over until the outside is crisp, and remove the tomatoes as soon as they have a light char. Leave the mushrooms in the pan until they begin to soften, add the broth and close the lid for 2-3 minutes.
- Spray a baking pan and place the sausage, tomato and mushrooms. Pour the batter around the ingredients, try to avoid pouring on top.
- Immediately place in the oven and bake for 25 minutes until the batter has puffed. If you want to get the top extra crispy, broil for 1-2 minutes, keeping a close eye.
- Remove from heat, sprinkle with green onions and serve with a side of gravy.
Nutrition Facts
Calories
453Fat (grams)
16.3Carbs (grams)
39Protein (grams)
40.2I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Sadza Nenyama (Beef and Kale Stew)
Zimbabwean Sadza with Kale and Beef Stew: A Hearty African Comfort Food
If you're looking to explore authentic African cuisine, Zimbabwean sadza with kale and beef stew is a must-try dish that embodies comfort, tradition, and rich flavors. Sadza, a staple in Zimbabwean households, is a smooth, thick cornmeal porridge similar to fufu or pap, often served alongside flavorful stews. This hearty meal is deeply rooted in Zimbabwean culture and represents the essence of home-cooked comfort food.
In this recipe, tender beef chunks are slow-cooked in a savory, aromatic tomato-based stew, perfectly balanced with nutrient-packed kale. That said, bone-in cuts are more common for this dish, and, in my opinion, provide a more flavorful, rich broth to tie the entire meal together. The combination of rich, meaty flavors and wholesome greens pairs beautifully with sadza, creating a satisfying meal that warms the soul. Whether you have Zimbabwean roots or are simply looking to try something new, this dish is a delicious way to experience the heart of Southern African cuisine.
If there was any meal I got sick of eating as a kid, it was this. As an adult far from home, I found myself with a new-found appreciation, and wanted to share the steps to materialize the meal. While I’ve personally cut down on meat, this classic dish still brings comfort, warmth, and a taste of home, especially on cold or rainy days.
For more recipes inspired by traditional Zimbabwean, cuisine, browse the website or check out Oxtail and Butternut Stew, Fried Sadza with Chilli Creamed Corn, Sadza with Butter Bean Kale Relish, Sadza and Creamed Spinach with Sardines, Huku ne Dovi (Zimbabwean Peanut Chicken Stew), and Black-Eyed Peas with Coconut and Tomato.
Sadza Nenyama (Beef and Kale Stew)
Ingredients
- 1 pound chuck beef or cut ideal for stew
- 1/2 large bunch kale, chopped
- 1 tablespoon butter
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 tablespoon black pepper
- 3 tablespoons Royco Usavi Mix (optional but highly recommended - you can also use a blend of 1 teaspoon cumin, 1 teaspoon coriander, 1/2 teaspoon turmeric, 1/4 teaspoon paprika, 1/4 teaspoon cornstarch, and 1/2 teaspoon fenugreek powder)
- 1 yellow onion, diced
- 3-4 Roma tomatoes, diced
- 1 tablespoon fresh garlic
- 1 tablespoon chili flakes
- 3 beef or vegetable bouillon cubes
- 3 cups water
- 1 1/2 - 2 cups cornmeal/mealie meal (I used yellow cornmeal)
- 1 teaspoon salt
- 3 cups boiling water
- 3/4 cup cold water
- 1 teaspoon garlic powder
Instructions
- Prepare your stew. In a large pot, add the butter and vegetable oil. Sauté the onion and garlic until the onion becomes translucent and the garlic fragrant, about 3-4 minutes. Add the salt, pepper, and spice blend, cook for another 2-3 minutes.
- Add the beef chunks and chilli flakes, brown the meat by cooking for about 5-7 minutes. Add the diced tomato and bouillon cubes, mix to incorporate.
- Add the chopped kale, followed by water (or liquid broth if you're using that). Reduce the heat and simmer for 30 minutes with the lid on top, stirring occasionally and seasoning to taste. You want your beef tender and cooked through, but not tough - so don't overcook.
- While the stew is cooking, make you sadza. Boil the water.
- In a medium-sized pot, stir 1/2 cup of the cornmeal with the cold water to make a paste (not too thick, not too thin).
- Season, then while stirring, add the boiling water - careful not to splash yourself! The heat should be on medium as your stir. After about 4-5 minutes, the cornmeal will begin to bubble. You can close the pot with the lid, and allow it to cook for about 15-20 minutes. Don't burn the bottom of your pot - you may need to reduce the heat to medium-low depending on your stove!
- Bring down the heat to low, and add the remaining cornmeal a 1/2 cup at a time, folding it in to make a soft dough - the softer you want the sadza the less cornmeal, for a thicker consistency use more . Place the lid back on the pot, leaving a slight opening, allowing the sadza to rest over the heat for about five minutes.
- Remove from heat and shape with a wooden spoon. Serve hot with the stew.
Notes
- For vegetarian alternative, use butternut or pumpkin cubes instead of beef.
- Sadza tastes better eaten hot, so try to serve immediately, storing until the next day hardens it. Consume the stew within 3-4 days when refrigerated, otherwise, freeze.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Tried this recipe? I’d really love to know how it turned out for you. Leave a quick review or comment below — your feedback helps others (and makes my day!).
Mushroom, Broccoli and Cauliflower Stirfry
Mushrooms are an easy addition to any meal, especially for plant-based eaters or anyone looking for bold, veggie-forward flavors. They bring a deep, savory umami that adds richness without needing meat, making them perfect for a variety of dishes.
Stir-fries are a fantastic way to get dinner on the table fast without sacrificing flavor or nutrition. They’re incredibly versatile, you can swap in whatever vegetables you have on hand, experiment with different spices and sauces, and easily adjust portions to suit your appetite or crowd size. Stir-fries lock in vibrant color, texture, and nutrients, especially when you keep the cooking time short and the heat high.
If you’re looking for inspiration beyond this stir-fry, check out these other mushroom recipes, but there are so many more:
– Mushroom Stroganoff
– Cheesy Mushroom Galette with Ricotta and Gruyere
– Red Wine Cream Sauce with Rigatoni Pasta and Shiitake Mushrooms
This recipe combines shiitake mushrooms, broccoli, and cauliflower with fresh garlic, ginger, and a punchy blend of spices for a simple yet satisfying dish. You can serve it as a light side or bulk it up with egg noodles for a heartier meal.
If you have a wok, great. If not, a large non-stick saucepan works just as well. Just be sure not to overcook the veggies, you want them to keep their crunch and nutrients.
Mushroom, Broccoli and Cauliflower Stirfry
A quick and flavorful vegetable stir-fry made with shiitake mushrooms, cauliflower, and broccoli, tossed in a savory soy-ginger sauce with bold spices. Perfect served hot with egg noodles for a satisfying plant-forward meal.
Ingredients
- 2 cups shiitake mushrooms
- 2 cups cauliflower florets
- 2 cups broccoli
- 2 tablespoons soy sauce
- 2 tablespoons cooking wine
- 1 tablespoon steak and chops seasoning
- 1 teaspoon salt
- 1 tablespoon black pepper
- 1 tablespoon coriander
- 1 teaspoon red chili flakes
- 1 teaspoon black sesame seeds
- 1 tablespoon rice vinegar
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup egg noodles
- 1 tablespoon fresh ginger, grated
- 2 tablespoons fresh garlic, minced
- 1 teaspoon fenugreek powder
- 1/2 large shallot, minced
- 1/3 cup green onions, chopped
Instructions
- In a hot skillet, melt the butter with the olive oil. Add the spices, salt, and pepper. Sauté on medium-low heat for 2 to 3 minutes.
- Add the mushrooms, broccoli, and cauliflower. Cook for another 5 minutes, allowing the vegetables to sweat and release their moisture.
- Once most of the moisture has evaporated from the mushrooms, deglaze the skillet with the soy sauce, cooking wine, and rice vinegar. Cook for 2 minutes.
- Add the fresh ginger and continue to sauté for another 2 minutes.
- Season with additional salt, pepper, and chili flakes to taste. Serve hot.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Tried this recipe? I’d really love to know how it turned out for you. Leave a quick review or comment below — your feedback helps others (and makes my day!).
Zimbabwean Pepper Steak Meat Pies
Meat pies come in all shapes and sizes, but one of my favourites is the handheld pepper steak pie.
These pies are often paired with a bottle of Fanta or Coca Cola, an on-the-go snack enjoyed by many Zimbabweans and Southern Africans in general. They are heart-warming, full of flavour, with the perfect kick from the ground peppercorns. This was my attempt to recreate something I grew up eating and will always love, hope you will enjoy them too.
If you use this recipe, please tag me on Facebook or Instagram @dontmissmyplate_dc, I would love to see your remakes!