Red onions, Worcestershire sauce and fresh sage perk up this family favourite, Toad in the hole.
250g plain flour
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