Toad in the hole with onion gravy

Whisk the eggs, whisk in the milk, add salt and pepper, then add the flour a little at a time until smooth; set the batter aside to rest.

Put a couple tablespoons of oil in each 12-inch cast iron pan; add the pork sausages to one pan and turn them over in the oil.

Variation: tender in the hole, made with crispy chicken tenders in place of the sausages in the second pan.

Heat the pans in a 425 oven; the chicken tenders, already cooked, stay out.

For the gravy, soften the onions in a little oil and butter, five to six minutes.

Take the hot pans out quickly, pour the batter around the sausages, put the chicken tenders in the empty pan and pour batter around them, and return both to the oven straight away, about 25 minutes.

When the onions are softened and starting to colour, add the dried thyme, dried sage and garlic powder.

Stir in about a tablespoon and a half of flour until mixed in, then add the beef stock a little at a time to avoid lumps.

Add a little Dijon and a splash of soy, season, and leave on a low simmer until it thickens.

Finish the sausage toad in the hole with a little fresh thyme and spoon the gravy over.