Toad-in-the-hole with red onions and thyme batter

Method

1. Preheat the oven to 200°C/gas 6. Tip the onions into a small shallow non-stick tin (about 23x30cm). Arrange the sausages on top of the onions, then add the oil and roast for 20 minutes.

2. While they are roasting, make the batter. Sift the flour into a bowl, drop the egg in to the centre and beat in the milk a little at a time until it makes a smooth batter. Stir in the mustard and thyme and season.

3. Pour the batter quickly into the tin and return to the oven for 40 minutes until the batter is risen and golden. Serve with steamed carrots and cabbage.

Copyright Good Food Magazine

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Ingredients

1 red onion, cut into wedges, layers separated
8 pork sausages, low-fat and thick
1 tsp Olive oil

For the batter

100g plain flour
1 medium egg
300ml skimmed milk
2 tsp wholegrain mustard
1 tsp thyme leaves, fresh

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