Season: Winter 

Toad in the Hole with Onion Gravy

Ingredients :

8 pork sausages *
1 tblspn rapeseed oil *
225g plain flour
4 eggs *
250ml milk *
salt & pepper to taste

For the Gravy :

2 onions, chopped *
1 tblspn rapeseed oil *
4 tspns Gravy powder
1 Oxo cube
2 tblspns mango chutney *
2 tblspns tomato sauce or puree
2 tspns wholegrain mustard
2 tblspns red wine (optional) *

Method :

Preheat the oven to 200 deg C/ gas mark 6.  Pour the oil into a baking dish and place the sausages in a single layer.  Bake for 10 mins.  In a bowl, whisk together the flour, eggs, half of the milk and the seasoning until the batter is smooth. Remove the sausages from the oven and ladle the batter over them until the sausages are 3/4 covered.  Return to the oven and bake for 35 mins or until the centre is risen and browned.

For the Gravy :

In a small pan, heat the oil and stir fry the onions until soft and brown. Place the gravy powder and oxo cube in a jug and add 250ml boiling water.  Add chutney, tomato sauce and red wine and mix well.

*  Available from your local producer at Hampshire Farmers’ Markets