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| Spanish Toad in the Hole | Page 4 of 5 |
 Watch the video clip
Minty:
To the lard. 'Lard' makes us think of fat people in the Co-Op. Maybe you're one of them. If you are, double-click on QUIT now. For 25 grams of gourmet lard, simply roast a three kilo joint of organic pepper-blasted organic pork. Stroke five hundred grams of fat from your joint, and embarrass it roughly. Discard the unused pork. Simon:
Always give unused pork to your dog or hurl it at the nearest vegetarian, with a cry of 'Catch!'. That'll teach them not to have a sense of humour. Minty:
Dwell the stroked fat in a saucepan, plussed with a bone-china cupful of wind-dried water.
Hot-bubble for twenty fine minutes. Squeeze. Excite your chorizo in your gourmet lard for around five minutes. Talk the chorizo down. Then rest in space while you make your batter. With Crapos, we serve Yorkshire Pudding, Spanish-style. Jose-Luis once tried to say 'Yorkshire'. It came out 'Yoktha'. Jig a hundred grams of plain organic flour and a pinche of organic salt into a basin. 'You're only ever playing yourthelf.' That was another thing he said. When you think about, it's just so true. Make a well, swish an egg in, hand-splash a little milk. Wood-blend. 'Never buy 'thampoo-conditioner'. Is no good for either!' I miss him too. Gradually waltz the rest of the milk, till you've got a lovely silk batter.
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