Hello, thanks for choosing this lesson.

My name's Mr. Ballam, and today, we're gonna be making toad in the hole.

So what are we going to learn today? Well, by the end of this lesson, you're gonna be using your food skills to make toad in the hole.

It will be delicious.

So before we get started, we're gonna go through a few keywords that you're going to be learning in this lesson.

And the first one is toad in the hole.

And it's a traditional English dish, which traditionally uses sausages in a batter.

The second one is the word whisking, and this is to beat with a light rapid movement using a whisk or a fork.

So for example, we're gonna be whisking the batter today.

The next word is emulsifier, and this prevents ingredients from separating and binds them together.

So for example, egg in the batter or perhaps in mayonnaise.

And the last one is batter, which is a liquid mixture of egg, milk, and flour.

For example, the Yorkshire pudding.

So let's get started, shall we? The first part of the lesson is all around cooking for health.

So toad in the hole is a traditional English dish and it dates back to about the 18th century, although there are no clear signs of its origin for its name.

And it comprises sausages often made from pork in a Yorkshire pudding batter.

And toad in the hole was devised as a popular way of making a meal for a family at a low cost.

Now, Yorkshire pudding is a batter made from milk, egg, and flour.

And Yorkshire pudding is a popular side dish, often eaten with roast dinners, for example.

And it has origins in Northern England, Yorkshire, where cooks use the fat from roasted meat to cook the batter pudding.

So while traditionally meat sausages are used in toad in the hole, modern versions can include meat-free sausages, reduced fat sausages, and/or roasted vegetables.

And modifications to recipes can be made for health reasons.

So for example, lowering the fat or salt content of a dish.

And we can use food labels to select healthier options by using the nutrition information either on the front of pack or the back of pack.

You can see on the screen here, this is the front of pack.

This is like the traffic lights.

So we usually go for as many greens as we can.

But then you can also read the information and you can compare similar products too.

So let's have a quick check that you've been listening, shall we? So which of these sausages is the healthiest choice? Have a good look at the nutrition information provided.

Yes, that's right.

It's A, isn't it? And if you look at the nutrition information, you can see that the total fat and saturated fat is the lowest.

Well done.

So modifications to recipes can be used to support healthy eating recommendations.

Things like, for example, five a day, two portions of fish a week, one of which should be oily, reducing fat, salt, and sugars, and also increasing fibre.

So for a toad in the hole, this might mean things like using a mix of sausages and vegetables or perhaps having a smaller portion when you serve it or using a non-stick tray and spray oil so less oil is used when you're making toad in the hole.

And lastly, serving the toad in the hole with vegetables as well.

So why do you think these changes to the toad in the hole help meet the healthy eating recommendations? What can you see from the list? How do the changes compare to the recommendations above? Well, you can see, for example, can't you that it's got extra fruit and vegetables in.

We're also using less oil because we're using a non-stick pan.

And also we're using a spray oil and also we're having a smaller portion.

So while toad in the hole traditionally uses meat sausages, it is recommended that we eat less red meat or processed meat.

And if more than 90 grammes of red or processed meat is eaten per day, it is recommended to reduce this amount to about 70 grammes a day.

The Eatwell Guide recommends choosing lean cuts of meat or mince, and to eat less processed meat like bacon, sausages, and salami.

So let's see what Sam and Aisha are going to say to each other.

"So, is the Eatwell Guide saying that I shouldn't eat meat?" "No, it is recommending that we reduce the amount of red and processed meat that we eat." "Okay, so it's okay to eat meat if I want to?" "Yes, but the Eatwell Guide recommends that our diet should be plant-rich, lots of fruits and vegetables, cereals, and starchy foods too." So let's have a quick check, shall we? True or false? The Eatwell Guide recommends that we should not eat meat.

Yes, that's force, isn't it? And why is that? Well, the Eatwell Guide recommends that we have a plant-rich diet and reduces the amount of red or processed meat that we eat if we eat too much.

Well done.

So I've got a task here for you and I want you to modify this recipe to better meet current healthy eating recommendations.

And I want you also to explain your modifications.

So the recipe is just to the left.

And also I want you to think about healthy eating recommendations, which are listed on the right-hand side.

So good luck to you, pause the video and we'll come back and look at an example together very shortly.

Okay, so how did you get on? I bet you did really well.

Let's look at an example together, shall we? So in the first column, we've got our standard chili-con-carne recipe.

Let's have a look at the first ingredient.

So what modification could we make to the beef mince? Well, one thing we could do is use a 5% fat beef mince.

And why? Well, it's because it will give us less fat.

And rather than a spoon of oil, we could use less oil or a spray oil, for example, and that's less fat.

Also, we could use reduced salt stock and therefore that's less salt.

Or perhaps we could add more beans, so having more towards our five a day and increasing the fibre content of the dish too.

Or perhaps we can add some green peppers to this.

And again, more five a day, more fibre.

And swapping to brown rice too.

So therefore, we increase the fibre content.

So well done, there's lots of changes that could be made and I'm sure you come up with some really good ideas.

So now let's move on to the second part of the lesson, which is all around making your toad in the hole.

So we're going to be using a number of different food skills to make toad in the hole, and one of the first ones is measuring.

And we're gonna be using our weighing scales.

And before you weigh anything, you need to make sure they display zero.

We're also gonna be using a measuring jug, and you need to make sure you measure with the jug on the flat surface, just so you can read the numbers up the side very clearly.

And also, we're going to be using measuring spoons and make sure you use the right spoon.

We're also going to be using the food skills of dicing and slicing.

So we're going to dice the onion and we're going to slice carrots, pepper, and the garlic.

We're also going to quarter the mushrooms by slicing them, and we're gonna be using the claw grip to do this, the safe cutting technique.

So let's have a look at the claw grip in action, shall we? So the pupil is making a claw with one hand, and then with the other hand, they're gonna cut through the cucumber to make the slices.

They're using their fingertips on their hand that's like a claw to make sure they're the right size.

Another food skill we're going to use is whisking, and we're going to whisk the egg, flour, and milk together until it's a smooth batter.

And the action of whisking adds air to the batter.

The egg acts as an emulsifier, and an emulsifier prevents the ingredients from separating.

Also, the egg binds the batter together.

So let's have a quick check, shall we? An emulsifier prevents ingredients from A, B, or C? Yes, that's right.

It's C, isn't it? It's stops them from separating.

Well done.

Other food skills we're going to use is dividing and pouring.

So we're going to divide the batter equally into the Yorkshire pudding tray.

And the tray should be really hot and you need to place this on a pan stand, sometimes called trivet.

And the batter can be poured using a ladle or you could pour it directly from a measuring jug.

We're also going to be using the oven, and we're gonna use the oven to roast our vegetables as well as bake the batter.

So steam from the egg and the milk helps the batter to rise.

And you can see here, it's risen in the oven.

And the heat cooks the batter, keeping its risen structure.

We're also going to be using the hob and we're gonna use the ho to make the onion gravy.

You can see here, these are the onions in the pan, and as we cook them, they gently caramelise.

And then we're gonna add the flour.

And then when we add the stock and stir this together, it makes the gravy thick.

When we're using the hob, we need to make sure we use it safely.

So for example, you need to make sure the saucepan handles are turned away from the front of the oven.

So which of these ingredients will make the gravy thicker? A, B, or C? Yes, that's right.

It's B, isn't it? It's flour.

Flour helps the gravy become thicker.

So now we're going to make our toad in the hole.

I bet you've been looking forward to this part, haven't you? And I want you to follow the recipe to make your toad in the hole successfully.

And before you cook, I want to make sure that you're ready to cook.

So you need to make sure you've tied up any long hair, removed your jumpers, washed your hands, and put on a clean apron as well.

And also, I want you to make sure you've got your ingredients and your equipment ready.

And then while you're preparing and cooking, I want you to be safe and hygienic.

I want you to think about using your food skills precisely and accurately.

And also I want you to look at the changes to the batter and the gravy as they cook.

So here's the first part of the recipe.

These are the ingredients that you need.

You might wanna pause the video briefly now while you get these ready.

And in the second part of the recipe, the equipment that you'll need.

And lastly, here's the method.

There is the first part, and here's the second part.

So good luck to you.

You might need to go back and look at the ingredients and equipment.

And the other part of the method again, I want you to make your toad in the hole successfully.

Remember the onion gravy too.

And we'll come back very shortly to see how you've got on.

Pause the video.

Brilliant work.

How did you get on? I bet you did really well, didn't you? Did your Yorkshire puddings rise? Did your gravy go thick? I bet they did.

So let's have a look at the recipe now to see how your toad in the holes come out so well, shall we? But one of the first things you would've done is to preheat the oven, so the oven's at the correct temperature you need for cooking.

Then you would've started to make the onion gravy.

So for example, preparing the onion and frying on a low heat.

Then you would've prepared the vegetables and then roasted them in the Yorkshire pudding tray.

And while the vegetables are roasting, you would've made the batter.

And once the vegetables had been roasted, you would've divided the batter equally between the Yorkshire pudding tin holes.

You would've then popped them in the oven to bake them.

And finally, we'd have finished off the delicious onion gravy.

Brilliant, well done.

I really hope you enjoyed making toad in the hole with onion gravy.

Well, I hope you enjoyed the lesson today.

Let's have a quick summary of what we've learned, shall we? Well, we know that a Yorkshire pudding is a traditional English dish.

And also we've learned that if we eat too much meat, we need to reduce the amount of meat eaten per day to about 70 grammes.

We also learned that the egg is an emulsifier and it stops the ingredients separating.

And also we know that the action of whisking adds air to the batter.

And when we put the batter in the oven, the steam from the egg and the milk helps the batter to rise.

And we've used lots of different food skills to make our toad in the hole and onion gravy.

So for example, we've used measuring, we've cutting, we've been using the hob, we've been whisking, pouring, and also using the oven as well for roasting and baking.

Brilliant.

Well done.

Well, I hope you really enjoyed the lesson, and I hope you come back very soon for another cooking and nutrition lesson with me.

Thanks a lot.

Bye.