Toad in the hole with shallot marmalade recipe
 Elliot Grover re-creates his mini toad in the hole dish served at this years Oscars. 100g/3½oz self-raising flourpinch salt3 free-range eggs220ml/7¾fl oz full-fat milk4 tbsp wagyu fat12 mini sausages 100g/3½oz self-raising flour pinch salt 3 free-range eggs 220ml/7¾fl oz full-fat milk 4 tbsp wagyu fat 12 mini sausages oil, for frying5 shallots, peeled and finely chopped1 jalapeño chilli, finely chopped1 tsp light soft brown sugar1 tbsp Worcestershire sauce2 tsp balsamic vinegar1 tsp unsalted butterhandful fresh sage leaves, fried until crispy, to garnish oil, for frying 5 shallots, peeled and finely chopped 1 jalapeño chilli, finely chopped 1 tsp light soft brown sugar 1 tbsp Worcestershire sauce 2 tsp balsamic vinegar 1 tsp unsalted butter handful fresh sage leaves, fried until crispy, to garnish Method To make the toad in the hole, preheat the oven to 240C/220C Fan/Gas 9.Mix the flour and salt in a large bowl. Whisk in the eggs and gradually pour in the milk to create a batter. Chill the batter in the fridge for 24 hours if you have the time. Measure 1 teaspoon of wagyu fat into each of the holes of a 12-hole muffin tin. Transfer to the oven for 8 minutes or until the fat is piping hot.Carefully remove from the oven and divide the batter equally between the holes in the tin. Drop a sausage into each hole. Return quickly to the oven for 20–25 minutes or until golden brown and well risen.To make the marmalade, heat the oil in a frying pan and fry the shallots until softened but without colour. Add the jalapeño and cook for 2 minutes.Add the sugar, Worcestershire sauce and balsamic and cook until the shallots are glazed and jammy.Remove from the heat and stir in the butter until emulsified. Garnish with the sage leaves. Serve the toad in the hole with the marmalade and champ alongside. To make the toad in the hole, preheat the oven to 240C/220C Fan/Gas 9. To make the toad in the hole, preheat the oven to 240C/220C Fan/Gas 9. Mix the flour and salt in a large bowl. Whisk in the eggs and gradually pour in the milk to create a batter. Mix the flour and salt in a large bowl. Whisk in the eggs and gradually pour in the milk to create a batter. Chill the batter in the fridge for 24 hours if you have the time. Chill the batter in the fridge for 24 hours if you have the time. Measure 1 teaspoon of wagyu fat into each of the holes of a 12-hole muffin tin. Transfer to the oven for 8 minutes or until the fat is piping hot. Measure 1 teaspoon of wagyu fat into each of the holes of a 12-hole muffin tin. Transfer to the oven for 8 minutes or until the fat is piping hot. Carefully remove from the oven and divide the batter equally between the holes in the tin. Drop a sausage into each hole. Return quickly to the oven for 20–25 minutes or until golden brown and well risen. Carefully remove from the oven and divide the batter equally between the holes in the tin. Drop a sausage into each hole. Return quickly to the oven for 20–25 minutes or until golden brown and well risen. To make the marmalade, heat the oil in a frying pan and fry the shallots until softened but without colour. Add the jalapeño and cook for 2 minutes. To make the marmalade, heat the oil in a frying pan and fry the shallots until softened but without colour. Add the jalapeño and cook for 2 minutes. Add the sugar, Worcestershire sauce and balsamic and cook until the shallots are glazed and jammy. Add the sugar, Worcestershire sauce and balsamic and cook until the shallots are glazed and jammy. Remove from the heat and stir in the butter until emulsified. Garnish with the sage leaves. Remove from the heat and stir in the butter until emulsified. Garnish with the sage leaves. Serve the toad in the hole with the marmalade and champ alongside. Serve the toad in the hole with the marmalade and champ alongside.