Toad in the Hole with Sweet Onion Gravy

For the batter:

Sieve flour into a bowl and season with salt and pepper.

Make a well in the middle and break in the eggs. Whisk the eggs slowly into the flour.

Once combined, simultaneously pour in the milk and whisk until you have a smooth batter – the consistency of double cream. If it looks too thick, add a little water. Season with salt and pepper, then cover and allow to rest in the fridge for one hour.

Preheat the oven to 200C / 180C Fan.

Brown and part-cook the sausages in a little oil in a non-stick pan on the hob.

Add 3 tablespoons of olive oil into a large oven-proof dish or roasting tin and place into the preheated oven for 5 minutes.

Carefully remove the roasting tin from the oven, and evenly place the part-cooked sausages. Finish by pouring the batter mixture over the sausages.

Cook in the oven for 10 minutes. Remove and add several spoonfuls of Mrs Bridges Sweet Onion Relish across the part-cooked batter.

Meanwhile, you can make the gravy. Heat a frying pan over a low heat. Add 2 tablespoons of oil, onions and a pinch of salt. Cook gently for 15–20 minutes, or until soft and golden brown.

Stir in 4 tbsp of Bridges Sweet Onion Relish, mustard, a pinch of pepper and then add the stock. Bring the mixture to the boil, reduce to a simmer for 10–15 minutes, or until the volume of liquid has reduced by half. Taste and adjust the seasoning as necessary and thicken with a little corn flour if needed.

Return to the oven and cook for a further 20–25 minutes, or until the batter has risen and is golden-brown all over.

Serve with the sweet onion gravy, and your favourite vegetables.