Toad in the hole with onion gravy

Method

1. Pre-heat the oven to 220C/gas 8. For the batter, sieve the flour and salt into a mixing bowl. Make a well in the centre and break in the eggs.

2. Add a little of the milk. Gradually start whisking the flour into the eggs and milk, drawing it in to make a smooth batter, adding a little more milk as it thickens, until it's all been incorporated. The batter should be quite thin. Stir in the herbs. Leave on one side while you make the gravy

3. Heat the butter in a frying pan set over a medium heat and fry the onions until softened and well browned. Sprinkle over the flour and stir well.

4. Gradually add the stock and cider, whisking continuously. Add the Worcestershire sauce and soy sauce and season to taste with salt and pepper. Leave to simmer, stirring occasionally lightly thickened. If the gravy gets too thick, stir in a little extra water.

8. While the gravy is cooking, prick the sausages all over with a fork. Pour half of the olive oil into a roasting tin and place over a high heat. Add the sausages and brown them quickly. Remove from the tin and set aside.

9. Add the mushrooms and fry until softened. Return the sausages to the tin together with the cherry tomatoes and remaining oil and heat through in the oven for 5 minutes.

10. Stir the batter mixture once more and pour quickly into the tin. Return the tin to the oven and bake for 35-40 minutes until puffed and golden brown. Serve straight from the oven with the onion gravy.