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Toad in the hole

Ben O'Donoghue from Food Uncut
For a supper that's big on taste and easy on the pocket, try Ben O'Donaghue's take on traditional toad in the hole

Toad in the hole

Method

1. Combine all the ingredients for the Yorkshire pudding and whisk well to form a smooth batter. Leave to rest for 1 hour.

2. Preheat the oven to 200C/gas 6. Pour the vegetable oil into the base of an ovenproof dish at least 6cm deep and large enough to take all the sausages. Heat in the oven until just smoking.

3. When very hot, remove from the oven and carefully place the sausages into the tray. Sprinkle with rosemary and freshly ground pepper.

4. Pour over the batter to two thirds the depth of the sausages (you may not need to use all the batter). Transfer to the oven and cook for about 25 minutes, until risen and golden.

5. To make the sauce, heat the butter in a saucepan and cook the onion for 10-15 minutes or so over a gentle heat, until soft and golden.

6. Stir in the water and garlic, and season with salt and pepper.

7. Mix the gravy powder into a paste with a little water and add to the onion mixture. Simmer for 3-4 minutes, stirring constantly, until thickened and smooth. Serve with the toad in the hole.

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Serves: 4

Prep: 35 min, plus 1 hr standing time
Cook: 40 min

Ingredients

For the batter

225g Flour
1 pinch Salt
3 Eggs
300ml Milk
200ml water
70ml vegetable oil
16 organic chipolata sausages
1 stem Rosemary, leaves picked
cracked black peppercorns