I nabbed this recipe from Pippa Middletons much-maligned Celebrate book. If you ignore all the drivel about party planning and hosting, some of the recipes are really quite nice and very family-friendly. Such as this Toad-in-the-Hole with Onion Gravy.
Pippa writes: œBuy the sausages from a local butcher and choose interesting flavours for variety. The batter is flavoured with rosemary, but you could also try a few pinches of paprika or replace the mustard powder with a tablespoon of wholegrain mustard. Dish up with a rich onion gravy.
Serves 3 (i.e. my three kids)
6 pork sausages
6 slices Parma ham
1 tbsp olive oil
180g plain flour
1 tsp mustard powder (optional)
1 tbsp chopped rosemary (optional)
Salt and freshly ground black pepper
For the onion gravy
1 tbsp olive oil
1 large onion, peeled and finely sliced
2 tbsp Dijon mustard
500ml beef stock
1. Preheat the oven to 200C/Gas 6. Wrap the sausages in the Parma ham. Pour the oil into the bottom of a deep baking tray and arrange the sausages in a single layer. Place in the preheated oven and bake for 10 mins.
2. In a bowl, mix together the flour, eggs and half the milk. Gradually mix in the rest of the milk until smooth. Add the mustard powder and rosemary and season with salt and pepper.
3. Remove the baking dish from the oven. Ladle the batter over the sausages until they are three-quarters covered. Return to the oven and bake for 20-25 mins, until risen and golden brown.
4. To make the onion gravy, heat the olive oil in a heavy-based saucepan. Add the sliced onion and cook over a gentle heat until soften, golden and caramelised. Stir in the mustard and pour in the stock. Bring the mixture to the boil, then reduce for 10 mins, or until the liquid has thickened and reduced by half.