Toad in the Hole with Onion Gravy

Whisk the flour, eggs, milk and a pinch of salt to a smooth batter and leave to rest for 30 minutes.

Heat the oven to 220C. Put the oil and sausages in a roasting tin and cook for 10 minutes until the fat is smoking hot and the sausages are browning.

Working quickly, pour the batter around the sausages and return to the oven immediately.

Bake for 25-30 minutes until the batter is risen, golden and crisp – don't open the oven during cooking.

Meanwhile, slowly fry the sliced onions until golden, then add the stock and simmer to a rich gravy.

Serve the toad in the hole in generous portions with the onion gravy.