A classic recipe, which the whole family will love. Serves with seasonal veg for a hearty, winter dish. 

Serves: 4

Preparation time: 10 mins

Cooking time: 40 mins

• 15ml/1tbsp vegetable oil
• 8 premium pork sausages
• 1 red onion, sliced
• 100g/4oz plain flour
• pinch of salt
• 4 large British Lion eggs
• 200ml/7floz milk
• Onion gravy
• 30ml/2tbsp vegetable oil
• 2 onions, sliced
• pinch of sugar
• 20ml/4tsp plain flour
• 425ml/3/4pt beef stock

1. Sift flour and salt into a large bowl and make a well in the centre. Add the eggs and a little milk and beat until smooth, gradually beat in the remaining milk to make a smooth batter. Leave to stand for 30 mins.
2. Preheat the oven to 220C/Fan 200C/425F/Gas Mark 7. Divide the oil, sausages and onions between four shallow ovenproof dishes or 1 large roasting tin and toss to mix. Bake for 5 mins.
3. Remove the sausages from the oven, turn them all over, then pour over the batter. Bake for 25-30mins or until the batter has risen and is crisp and golden.
4. To make the gravy: heat the oil in a medium pan, add the onions and cook for 5 mins or until golden brown. Add the sugar and cook over a low heat for 2 mins or until caramelised.
5. Add the flour to the pan and cook, stirring for 1 min. Gradually add the stock, then bring to the boil and simmer for 1 min. Season to taste and keep warm. Serve the toad in the hole with the onion gravy.