Toad in the Hole and Festive Gammon with Marmalade Glaze by Gavin Roberts of the Kernow Sausage Company

Toad in the Hole, by Gavin Roberts, courtesy of The Kernow Sausage Company.

“This toad in the hole recipe makes for an absolute classic comfort food that takes very little time to prepare but is a great winter warmer and wholesome meal for all the family. Serve with garlic roast potatoes and rich onion gravy. I hope you enjoy it!” Gavin Roberts.


6 – 8 Kernow Sausage Company Trelawney Traditional Pork Sausages

1 tablespoon of good quality oil

225g plain flour

4 free range eggs

250ml Cornish milk

Zest of half a lemon

Small bunch of fresh thyme

Salt and pepper to taste


Preheat the oven to around 200ºC/400ºF/gas mark 6.

While your oven is heating, get some colour on the Trelawney Traditional sausages over a moderate heat in a lightly oiled frying pan. Take off the heat after a few minutes as the sausages will cook in the batter in the oven later on.

Line the base of your baking dish and arrange the sausages to fill a single layer and scatter your sprigs of fresh thyme between the sausages.

Mix together your flour, eggs and half the milk until left with a smooth batter. At this point add the lemon zest along with the salt and pepper.

Take the batter and pour over the sausages until around three quarters covered. Bake in the oven for around 35 minutes to 40 minutes depending on your oven. The toad in the hole will be ready to eat when the centre is brown and risen.

“I suggest serving this comforting classic with garlic roasted potatoes and onion gravy, completing a dish that will warm your heart as much as your belly on a cold night.”


Festive Gammon with Marmalade Glaze by Gavin Roberts, courtesy of The Kernow Sausage Company.

“Dry curing is one of the oldest and purist ways of preserving meat products. If you fancy getting a lovely festive glazed finish on your dry cured gammon you could try the following. It simply wouldn’t be Christmas in our household without this festive gammon recipe.” Gavin Roberts.


5 tablespoons of thick cut marmalade

50ml sherry

100g dark brown soft sugar

50g all spice

Zest of 1 orange


First you need to cook your Extra Mature Dry Cured Gammon according to instructions for your individual joint. When cooking you may want to consider following these guideline steaming times:

2kg will require a steam cook of 1 ½ hours approximately

4kg will require a steam cook of 3 hours approximately

6kg will require a steam cook of 4 ½ hours approximately

Next comes the glaze which will add a lovely festive finish.

Preheat your oven to around 200ºC/400ºF/gas mark 6.

While your oven is heating, add the marmalade, orange zest, sugar and sherry into a pan and warm through on a low heat.

The marmalade should have broken down to a sauce but still be slightly lumpy and syrupy. Be careful not to let it boil.

Sprinkle the all spice over the gammon joint, apply your sauce liberally and place in the oven for 20 minutes.

“Once out of the oven allow it to stand & rest just as with any other quality meat joint. With this festive gammon recipe your meat will eat beautifully either warm or cold. Serve for Christmas Day tea or at your Boxing Day get-together!”

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