Toad in the Hole with Onion Gravy and Greens

• 140gplain flour
• 3eggs
• 200mlwhole milk
• 1 tspwholegrain mustard
• 1 tspdried thyme
• 8good pork sausages
• 3 tbspolive oil
• fine salt
• black pepper
• 1 tbspolive oil
• 3onions, thinly sliced
• 1 tbspplain flour
• 500mlbeef or chicken stock
• 1 tbspWorcestershire sauce
• 1 tspDijon mustard
• 500gsavoy cabbage, shredded
• 15gbutter

Method

1. 1Heat the oven to 220°C fan. Whisk the flour, eggs, milk, wholegrain mustard, thyme, half a teaspoon of salt and plenty of pepper into a smooth batter the thickness of single cream. Leave it to rest while you start the gravy and sausages; rested batter rises higher.
2. 2Heat the tablespoon of olive oil for the gravy in a saucepan over a medium-low heat. Add the onions with a pinch of salt and cook for 20 minutes, stirring now and then, until soft, golden and sweet. Stir in the flour for a minute, then gradually add the stock, stirring. Add the Worcestershire sauce and Dijon and simmer for 10 minutes until it coats a spoon. Season.
3. 3While the gravy onions soften, Put the 3 tablespoons of olive oil in a roasting tin about 30cm by 20cm, add the sausages and roast for 10 minutes until browned and the oil is smoking hot.
4. 4Working fast, pull the tin out, pour the batter around the sausages so it sizzles at the edges, and return to the oven. Bake for 25 minutes without opening the door until the batter is risen, deep golden and crisp at the edges. Check a sausage in the centre reaches 75°C for 30 seconds before serving.
5. 5While it bakes, cook the cabbage in a pan of salted boiling water for 3 minutes until just tender, drain well and toss with the butter and pepper.
6. 6Cut the toad into four and serve with the gravy poured over and the cabbage alongside.

Per serving

kcal

845

protein

33.3g

fibre

8.1g

carbs

60.3g

fat

53.9g