Toad in the Hole with Onion Gravy

Ingredients

• 100g wholemeal flour
• 40g white flour
• 4 eggs
• 200ml milk
• Pinch salt
• 6 lean chicken, turkey or vegetable sausages
• 1 tbsp olive oil
• 2 onions, thinly sliced
• 1 tbsp olive oil (for gravy)
• 1 tbsp wholemeal flour
• 350ml beef or vegetable stock
• 1 tsp thyme
• 1 tsp balsamic vinegar
• Salt & pepper

Method

1. 1

   Whisk the flours, eggs, milk and salt into a smooth batter; rest 30 minutes.

2. 2

   Heat the olive oil in an oven dish at 220°C (425°F), add the sausages and brown 8 minutes.

3. 3

   Pour the batter around the sausages and bake 25–30 minutes until risen and golden (don't open the oven early).

4. 4

   For the gravy, soften the onions slowly in olive oil until caramelised.

5. 5

   Stir in the flour, then the stock, thyme and balsamic; simmer to thicken and season.

6. 6

   Serve with the onion gravy and plenty of greens.

Swaps & variations

• Vegetarian with plant-based sausages
• Add mustard to the batter
• Serve with steamed greens for a full plate

Storing & freezing

Best fresh; batter can be made a few hours ahead. Gravy keeps 3 days.