Recipes   Complete the Antony Worrall Thompson cooking experience with these tasty, mouth watering dishes. Here is just a small sample of the type of cooking you could be preparing on your new oven and hob. www.awtonline.co.uk www.micromark.co.uk © Micromark 2008		Home | Products | Recipes | Club | Contact | Trade   Roasted Peperonata | Toad in the Sky | Crab & Asparagus Fettuccine | Rice Pudding         TOAD IN THE SKY   “A twist on toad in the hole, a recipe I discovered in a 1960s newspaper. Nice use of your favourite pork sausage.”   Preparation and cooking: 1hr 10min   Serves: 4   500g (18oz) pork sausages 250ml (9fl oz) milk 55g (2oz) unsalted butter 150g (5oz) plain flour Salt and ground black pepper 1 onion, roughly chopped 1 tablespoon good-quality olive oil 1 teaspoon finely chopped fresh sage 1 tablespoon grain mustard 4 eggs, separated Preheat the oven to 200°C/400°F. Grill the sausages for 1 minute on each side, until lightly browned. Cut them in half lengthways. Heat the milk in a non-stick saucepan with the butter until it has reached boiling point and the butter has melted. Tip the flour into the milk in one go, remove from the heat and beat vigorously until smooth and thick. Season with salt and pepper. Meanwhile, cook the onion in the oil over a medium heat in a separate pan until softened but not brown. Stir in the sage and mustard, and add to the milk-flour mixture. Beat the egg yolks, one by one, into the milk-flour mixture. In a clean bowl, beat the egg whites to soft peaks. Fold them into the batter as well. Butter a 23cm (9") or 25cm (10") soufflé dish. Cover the base with 1cm (½") of the batter. Arrange he half sausages on top then cover with the remaining batter. Smooth over with a knife or palette knife. Bake near the top of the oven for about 40 minutes, until golden, crisp and well risen. Appliance: Grill and Oven