Nick Cherry

Nick Cherry, Solo Offshore Sailor and Graduate of the Artemis Offshore Academy

Nick spent two years with the Artemis Offshore Academy from 2010-12 during which time he honed his skills as a sailor, in order to launch his career in the world of solo sailing and ultimate ambition, to win a round-the-world race. Nick has just completed his third Solitaire du Figaro.

Nick Cherry’s Toad in the Hole paired with Pol Roger Brut Reserve

My go to favourite comfort eat for any occasion is Toad in the Hole.

Ingredients:

  • 3 eggs
  • 250ml of milk
  • Some flour, doesn’t really matter what sort. Mixed in with the milk until it looks right. 4oz probably.
  • A nob of butter for the pan
  • 4 or 5 sausages. Ideally from Welsh’s butchers in Natwich near my Grandma’s house.
  • Salt and pepper.

Serves one hungry sailor or more with the addition of mash!

Method:

Speed is of the essence here; after a long day on the water you don’t want to be waiting for hours for everything to heat up.

So, before you do anything else put the oven onto 200c and get the sausages in a big square metal tray, ideally a bit bigger than the plate you’re planning to eat off and add your nob of butter.

Next mix the flour into the milk in a big bowl and whisk, adding the eggs at the end and a pinch of salt and pepper.

Once the sausages are nearly done get the tray out of the oven and onto a gas hob on low so that fat is getting really angry and spitting; this is important so the batter gets really crispy and nice round the edges.

Pour the batter into the pan remembering to save a tiny bit for one or two cheeky pancakes for afters.

After about 15 minutes in the oven you should have great big mountains of golden brown batter hiding most of your sausages.

It’s a toss up now whether this meal should be eaten with just peas, broccoli and tomato ketchup or onion gravy and mash, but a glass of Pol Roger Brut Reserve is a must!

Nick Cherry recipe 2
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