Baking ingredients, including flour, eggs and honey

Explaining food that is not what you may think!

A British student’s advice to international students.

Personally, I love travelling and experiencing living abroad because you get to try all sorts of different food!

Here in the UK, us Britons love a good hearty meal on a Sunday afternoon – especially so in the colder months. Arguably one of our most famous dishes is the Sunday Roast Dinner. However, I’m going to tell you about a not so as well-known dish called … ‘Toad in the Hole!’

Toad in the hole is NOT a traditional dish consisting of fresh toad! The origin of the name is unclear but the idiom may refer to the way toads wait for their prey in their burrows, making their heads visible in the earth, just like the sausages in the dish peep through the Yorkshire pudding batter.

The meal is usually served with onion gravy and vegetables. There are a variety of versions of Toad in the Hole. I like to get inspiration from BBC Good Food.

When I cook Toad in the Hole I like to source my produce locally. One of my favourite places to go shopping is at the Lincoln Farmers’ Market. It takes place every third Saturday on Castle Hill sandwiched between the beautiful Castle and stunning Cathedral.

The market is a hotspot for local organic produce and a great destination for one-to-one advice. The sellers are very friendly and will let you sample their food to help guide your decision making. I try to buy something new each time I go to the market and alter my Toad in the Hole recipe so it isn’t as ‘bland’ as some people may argue!

If you have room for dessert, then perhaps you will fancy making up a piping hot apple crumble for ‘afters’. If so then perhaps try serving this with some cooling custard, single or double cream, or ice-cream (but not all three together!)

For some recipe ideas I would also recommend BBC Good Food. Lincolnshire has many apple orchards so, again, you can easily shop local for this dish. I like to go to Steve Sharpe’s Fruit and Vegetable Market. It has been trading in Lincoln for over 35 years, selling fruit and vegetables and also local honey and olive oil. The stall is situated in in the Indoor Market and is open Monday, Tuesday, Thursday, Friday and Saturday.

On a final note, the best way to enjoy all this food is with company! I love cooking for people and eating with others. My friends and I often take it in turns to be chef and invite each other round to try new dishes!

By Lydia Gallyer-Barnett, BA (Hons) Business Economics student

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