Toad-in-the-hole with red onions & thyme batter

• red onion↗1

  cut into wedges, layers separated

• thick low-fat pork sausages↗8
• olive oil↗1 tsp tsp
• plain flour↗100g g
• medium egg↗1
• skimmed milk↗300ml ml
• wholegrain mustard↗2 tsp tsp
• fresh thyme leaf↗1 tsp tsp
• steamed carrots

  and cabbage, to serve

Step-by-step instructions

1. 1

   Preheat the oven to 200C/Gas 6/fan oven 180C. Tip the onions into a small shallow non-stick tin (about 23x30cm/ 9x12in). Arrange the sausages on top of the onions, then add the oil and roast for 20 minutes.

2. 2

   While they are roasting, make the batter. Sift the flour into a bowl, drop the egg in to the centre and beat in the milk a little at a time until it makes a smooth batter. Stir in the mustard and thyme and season.

3. 3

   Pour the batter quickly into the tin and return to the oven for 40 minutes until the batter is risen and golden. Serve with steamed carrots and cabbage.