Red onions, Worcestershire sauce and fresh sage perk up this family favourite, Toad in the hole.

SERVES 4 – PREP 15 MINS – COOK 30 – 50 MINS

2tbsp oil

8 sausages

250g plain flour

4 eggs

300ml milk

1 red onion, quartered and sliced

2tbsp Worcestershire sauce

8 sage leaves

 

 

1 Heat the oven to 220C, Gas 7. Put the oil and sausages into 4 x 300ml individual roasting tins or 1x 600ml large one. Cook for 10 mins.

2 Meanwhile, put the flour, eggs, milk and pinch of salt into a processor and whiz together until smooth. (Or use a hand whisk in a bowl to mix to a smooth batter).

3 Add the Worcestershire sauce and onions to the sausages, pour in the batter and add the sage leaves.

4 Bake for 20 mins for individual or 40 mins for a large toad-in-the hole until the batter becomes puffy and rich golden brown.

Per serving: 480 cals, 36g fat (12g saturated) 12g carbs

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