Snake In The Hole

Prep time: min
Total time: 60min
Serves 4 to 6
3/4 cup
all-purpose flour
large eggs
1/3 cup
reduced-fat (2%) milk
4 sprigs
of fresh rosemary
slices of stale bread
1 lb
ground beef
1 tsp
grainy mustard (heaping)
sweet potato
olive oil
red onions
beef bouillon cube
balsamic vinegar
27.6 g
saturated fat
10.3 g
41.9 g
10 g


  1. Preheat the oven to 400ºF. Put ⅔ cup of flour into a pitcher with a pinch of salt, whisk in the eggs, then gradually add the milk until you have a smooth batter, and put aside. Pick the rosemary leaves and put half into a food processor, then blitz with the bread to make bread crumbs. Add the beef, a pinch of salt and pepper, and the mustard. Peel and coarsely grate in the sweet potato (this will keep the meatloaf really juicy) and pulse until combined. Shape into a snake about 1 ½ inches thick (be as realistic as you like), drizzle with a lug of oil and rub it all over. Place in an extra-large oiled roasting pan (roughly 12 x 14 inches). Roast for 20 minutes.

  2. Meanwhile, to make the gravy, peel and slice the onions and put them into a saucepan on a medium heat with a lug of oil. Cook for about 15 minutes, or until softened, stirring regularly. Once soft, stir in the remaining flour, crumble in the bouillon cube and pour in 2 cups of water. Bring to a boil, then simmer for 20 minutes, or until you’re happy with the consistency. Season to perfection, add a splash of balsamic, to taste, and keep warm.

  3. When the time’s up on the oven, slide out the snake pan, scatter in the remaining rosemary leaves and quickly and carefully pour in the batter. Return to the oven for around 25 minutes, or until the Yorkshire is golden and puffed up – don’t be tempted to open the oven while it’s cooking. Serve the pan in the middle of the table, pour the gravy around the snake and serve with a pot of mustard and steamed seasonal greens or a big bowl of peas (my kids always tuck into peas without fail) on the side.