Name: Sausage and sweet potato toad-in-the-hole
Total time: 50 min
Yield: Serves 2-3
Ingredients: 6 chipolatas; 2 small sweet potatoes, cut into wedges; 1 red onion, cut into 8 wedges; 2 tbsp flavourless oil; 100g plain flour; 2 eggs; 125ml whole milk; leaves chopped to make 1 tsp thyme; for frying butter; 1 small onion, grated; 2 tsp plain flour; 300ml strong chicken stock; leaves chopped to make 1 tsp thyme; a good dash Worcestershire sauce; 2 tsp Dijon mustard; to serve greens

Toad in The Hole Recipe with Sweet Potatoes

6 chipolatas
2 small sweet potatoes
cut into wedges
1 red onion
cut into 8 wedges
2 tbsp flavourless oil
100g plain flour
2 eggs
125ml whole milk
leaves chopped to make 1 tsp thyme

MUSTARD GRAVY

for frying butter
1 small onion
grated
2 tsp plain flour
300ml strong chicken stock
leaves chopped to make 1 tsp thyme
a good dash Worcestershire sauce
2 tsp Dijon mustard
to serve greens

Method

step 1
Heat the oven to 220C/fan 200C/gas 7. Put the sausages, potatoes and red onion in an ovenproof dish big enough that there is a little space between them, drizzle over the oil, season and cook in the oven for 15 minutes.
step 2
Put the flour in a bowl with ¹/2 tsp of salt. Gradually whisk in the eggs and milk to make a batter, then stir in the thyme. Pour the batter over the sausages and put the pan back in the oven for 20-25 minutes or until puffed and golden.
step 3
Meanwhile, to make the gravy, heat a knob of butter in a pan then cook the onion until golden and soft. Stir in the flour, cooking until it darkens a little. Stir in the stock and thyme, then simmer for 20-25 minutes or until thickened. Stir in the worcestershire sauce and mustard, and simmer for 2-3 minutes. Serve the toad with the gravy and some greens, if you like.