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Serves: 4

Hearty suppers needn't break the bank or threaten your waistline. Toad in the hole is the ultimate winter warmer and, at just £1.02 per serving, it's ideal for this penny-watching time of year.

Our kitchen secret is baking the toad in a nonstick tin, which means you don't have to add fat to cook the sausages but, if you only have a regular tin, simply drizzle the sausages and onions with a little vegetable oil before roasting.

What's your favourite cheap midweek supper? Tell us in the comments box below.

TOAD IN THE HOLE WITH MUSTARD ONION GRAVY

Ingredients

  • 1 red onion
  • 8 pork sausages
  • 225g plain flour, plus 1 tbsp for the gravy
  • 4 large eggs
  • 150ml skimmed milk
  • 1 tbsp wholegrain mustard
  • 2 tbsp thyme leaves
  • 275ml hot vegetable stock
  • 1 tsp each Worcestershire sauce and redcurrant jelly
  • ½ tsp tomato purée

Method

  1. Preheat the oven to 220°C, fan 200°C, gas 7.
  2. Peel and slice the onion into thin wedges and arrange in a 20-22cm shallow square nonstick tin with the sausages.
  3. Roast for 20 minutes, turning the onion wedges and sausages after 10 minutes.
  4. Meanwhile, sieve the 225g of flour into a bowl. In a separate bowl, whisk the eggs with the milk, 150ml of water, the mustard, thyme and some seasoning.
  5. Gradually add the egg mixture to the flour, whisking all the time, to make a smooth batter.
  6. Take the tin out of the oven and transfer the onions to a small pan. Return the sausages to the oven for a further 10 minutes.
  7. Remove the tin from the oven again and pour in the batter to surround the sausages. Return the tin to the oven for 20-25 minutes.
  8. To make the gravy, sprinkle the tablespoon of flour over the onions in the pan and stir over a medium heat for 30 seconds.
  9. Pour in the stock, a little at a time, mixing, followed by the Worcestershire sauce, redcurrant jelly and tomato purée.
  10. Bring the gravy to the boil, then reduce the heat to low and season to taste. Gently simmer the gravy while the toad in the hole finishes cooking.
  11. Remove the toad in the hole from the oven, cut it into quarters and serve with the gravy.
 

About the author

Sarah Randell
Sarah has written more than 1000 recipes for the magazine as our Food Director

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