Cheese and onion toad-in-the-hole with mash, peas and gravy recipe

Method

1. Preheat the oven to gas 9, 240°C, fan 220°C. Boil the potatoes for 20-25 mins until tender, then drain and set aside.
2. Meanwhile, put the sausages and onion wedges in a deep 25 x 35cm baking dish. Toss with 3 tbsp oil, season and roast for 15 mins.
3. Put the flour in a bowl, then whisk in the eggs and a pinch of salt. Add 200ml milk and whisk to a smooth batter. Fold in the sage.
4. Start the onion gravy by heating the remaining 1 tbsp oil in a saucepan over a medium-low heat. Fry the sliced onions for 20 mins, stirring frequently, until soft and golden (add a little water if they start to catch).
5. When the sausages and onions have been roasting for 15 mins, quickly remove from the oven and pour the batter around them, tilting the dish gently to reach the corners. Return to the oven for 20-25 mins until risen, golden and crisp.
6. Meanwhile, season the softened onions and stir in 2 tbsp four. Gradually add the stock, stirring constantly. Simmer over a medium heat for 10 mins, stirring now and again, until thickened and lump free.
7. Mash the potatoes with the rest of the milk and season well. Keep warm. When the toad is cooked, remove from the oven, scatter over the cheese, then return to the oven for 4-5 mins until melted. Boil the peas for 3-4 mins; drain and set aside. Serve the toad-in-the-hole with the onion gravy, mash and peas.

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