Toad in the hole with onion gravy

• Pork sausages455 g
• Free-range eggs3 eggs
• Semi-skimmed milk300 ml
• Brown onions300 g
• Vegetable stock cubes1 cube
• White potatoes900 g
• Frozen peas200 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, plain flour. Missing any? You can add them to your shop on the shopping list.

Usually contains: Gluten, Egg, Milk, Celery.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Heat the oven to 220°C (200°C fan). Put the sausages in a metal roasting tin with 3 tablespoons of oil and roast for 10 minutes.455 g pork sausages
2. Make the batter. Put 140 g of flour in a bowl with a pinch of salt, crack in the eggs and whisk, adding the milk a little at a time, until smooth and as thick as single cream.3 eggs300 ml semi-skimmed milk
3. Take the roasting tin out. The oil must be sizzling hot. Quickly pour the batter around the sausages and put it straight back in. Bake for 25 minutes until puffed up and deep golden. Do not open the oven door while it cooks, or it will sink.
4. Meanwhile, peel the potatoes, cut into chunks and boil for 15 minutes until soft. Drain and mash. Slice the onions and fry slowly in a little oil for 15 minutes until soft and golden, stir in a tablespoon of flour, then add the stock cube dissolved in 400 ml of boiling water and simmer for 5 minutes to make gravy.300 g brown onions1 cube900 g white potatoes
5. Boil the peas for 3 minutes. Cut the toad in the hole into pieces and serve with the mash, peas and onion gravy.200 g frozen peas

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