Celebrity chef

Angela Boggiano

delicious. magazine’s food editor is an experienced writer and food stylist who's worked for numerous magazines. Her books include Pie and she co-wrote Italian Cook and The Italian Ingredients Cookbook, among others.

Serves 4

Toad-in-the-hole with red onions and quick gravy recipe

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Takes 20 minutes to make and 20-25 minutes in the oven

250g plain flour, plus extra 1 tbsp
½ tsp salt
4 eggs, lightly beaten
300ml milk
4 tbsp sunflower or light olive oil
8 (about 500g) sausages
3 red onions, each cut into 8 wedges
2 tbsp fresh thyme leaves
100ml red wine
450ml chicken stock, hot

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1. Preheat the oven to 220°C/fan200°C/gas 7. Sift the flour and salt into a bowl. Make a well in the centre, add the eggs and milk, and whisk to a smooth batter.
2. Heat 1 tablespoon oil in a large frying pan over a medium heat and add the sausages. Brown for 5 minutes, turning regularly, then set aside. Add the onions to the pan and cook for a further 8 minutes, adding the thyme halfway through. Set aside.
3. Pour the remaining oil into a medium ovenproof dish and heat in the oven for 5 minutes. Arrange the sausages and onions in the dish, then pour over the batter. Bake for 20-25 minutes, until puffed up and golden.
4. Meanwhile, put the frying pan back over a medium-high heat, sprinkle in the extra flour and stir for 30 seconds. Gradually whisk in the red wine, then the chicken stock. Bubble for about 5 minutes to reduce the gravy by half. Keep warm over a very low heat.
5. Serve the toad-in-the-hole with the hot gravy, a dollop of wholegrain mustard and some steamed greens, if you like.

Nutritional info

Per serving: 880kcals, 51.4g fat (16.2g saturated), 34.6g protein, 72.1g carbs, 9.6g sugar, 4g salt

Chef's tip

For vegetarians, use veggie sausages – Quorn and Cauldron have a wide range to choose from in major supermarkets.

Toad-in-the-hole with red onions and quick gravy recipe

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