Toad in the hole with sage batter and onion gravy

Sage and thyme plants or seeds & a small pot to plant them in.

Onion seedlings/sets to grow in the garden.

50 litre bag of multi-purpose compost.

Plant food.

125g plain flour

Salt and pepper

3 eggs

300ml milk

1-2 tbsp sage leaves, finely chopped

6 thick sausages

For the onion gravy:

30g/1oz unsalted butter

2 onions, peeled and sliced

1 sprig of thyme

1 tbsp wholegrain mustard

2tbsp onion gravy granules

150ml beer

300ml beef stock

Salt and pepper

Pre-heat the oven to 220ºC/Gas Mark 7
To make the batter, place the flour into a large bowl and season with salt and pepper. Beat the eggs in a separate bowl with a splash of milk. Pour the eggs onto the flour and beat together until smooth. Gradually whisk in the remaining milk until you create a smooth batter. Stir in the chopped sage.
Sauté the sausages in a hot pan with a little oil for approximately 8-10 minutes, turning occasionally until they are evenly browned. Meanwhile, place a 1 litre oven-proof dish in the oven to
heat through.
Remove the dish from the oven and arrange the sausages into the dish, along with the excess oil. Return to the oven for a few minutes until the dish is piping hot. Pour over the batter so it comes ¾ of the way up the dish. Return to the oven and cook for 20-25 minutes until golden brown and well risen.
To make the gravy, heat the butter in a pan and sweat the onions and thyme for 5-6 minutes, until golden. Add the wholegrain mustard, gravy granules and stir together. Pour in the beer and allow to reduce by half. Add the beef stock and bring to the boil, reduce the heat and simmer for 10-12 minutes until thickened. Season to taste.
Remove the toad in the hole from the oven, spoon onto serving plates and pour the onion gravy over to serve.