Toad in the Hole with Onion Gravy

INGREDIENTS

6-8 good quality pork sausages (about 330g-440g)

75g plain flour

1 large egg

75ml semi-skimmed milk

55ml water

40g lard

Salt and freshly milled black pepper

ADDITIONAL

Pre-heat the grill to its highest setting and the oven to 220°C, gas mark 7

METHOD

Firstly put the tin with the lard in the oven, whilst it pre-heats grill the sausages under the pre-heated grill for about 5 minutes on each side, so that they are just lightly browned. Whilst the sausages are grilling make up the batter.

Sift the flour into a bowl (with a cloth under it to keep it steady), holding the sieve quite high to give the flour a good airing, add some seasoning and then make a well in the centre. Break the egg into it and beat it with an electric hand whisk (you can also use a balloon whisk), gradually incorporating the flour, and then beat in the milk and water.

When it's all in slide a rubber spatula all around the sides and base of the bowl to get any escaped bits of flour. Then give it one more whisk. There is no need to leave the batter to stand, so make it when you're ready to cook the toad in the hole.

When the sausages are browned, place the tin over direct high heat, turned to high. Then arrange the sausages in the tin and pour in the batter all round and immediately put the whole thing in the oven on the highest possible shelf for 30 – 35 minutes until well risen and browned.

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INGREDIENTS

1 large onion, peeled and roughly chopped into largish pieces

1 dessertspoon groundnut oil, dripping or lard

1 small knob butter

1 dessertspoon Worcestershire sauce

1 level teaspoon mustard powder

425ml vegetable stock (made with Marigold Swiss vegetable bouillon)

1 rounded dessertspoon sauce flour or plain flour

Salt and freshly milled black pepper

METHOD

Place the frying pan over a high heat, add the oil or fat and when its smoking hot stir in the onion with a wooden spoon, keeping them on the move until they are brown and caramelised at the edges which will take about 20 minutes and after 10 turn the heat down to medium.

Now add the butter, then, using a wooden spoon, stir in the sauce flour. Stir quickly until all the flour has absorbed then stir in the mustard powder and gradually add the stock to the pan a little at a time, stirring all the while, adding enough stock until you get the thickness you want.

Stir in the dessertspoon of Worcester sauce, finally taste, add some seasoning and then let it simmer very gently for about 10 minutes. Pour into a warmed serving jug.