If you're looking for a hearty and easy recipe for your next Sunday lunch, our jazzed up toad in the hole is the perfect option.
We're big fans of the classic recipe (and we regularly make our mini versions for a Sunday roast too), but we think this version, with caramelised red onions, sweet Chantenay carrots and a rich, umami gravy for pouring all over the top.
Preheat oven to 220°C (200°C fan) mark 7. To make the batter, in a large bowl whisk together flour, milk, eggs and ½tsp salt until smooth. Set aside to rest for 30min.
Step 2
Pour oil into a large roasting tin – roughly 23 x 30.5cm in size. Put into the oven to heat for 10min. Meanwhile, cut each sausage into 4 pieces. Cut one of the onions into 8 wedges and trim ends off carrots, if you like.
Step 3
Add sausage pieces, onion wedges and carrots to the hot oil, carefully turn in the oil and return to the oven for 10min to brown slightly.
Step 4
Very carefully remove roasting tin from the oven and add the batter. Return to the oven and cook for 30min (without opening the door).
Step 5
Meanwhile, finely slice remaining onion. Heat butter in a medium pan and gently fry onion, stirring occasionally, for 15min until completely softened. Add balsamic vinegar and mustard, turn up the heat and bubble for a few minutes to reduce. Put cornflour into a heatproof jug and gradually whisk in 250ml water. Add to onion pan with the ½ stock cube and cook, whisking occasionally, until thickened (the mixture will need to boil). Check seasoning.
Step 6
Once batter is golden, crisp and set, remove from oven and serve with the onion gravy.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
