Sausage and Onion Toad-in-the-Hole

A tasty twist on a classic. Adding more vegetables, this recipe is a healthier alternative to the standard whilst still retaining the delicious batter found in the original recipe. Serve with gravy and mashed potatoes and you got a family favourite meal ready under 20 minutes!

Cooking time? 20 Minutes

Serves Four

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Ingredients priced from Asda

2tbsp vegetable oil

454g packet pork sausages £2.25

500g butternut squash, peeled and cut into 5cm chunks £1.35

2 red onions, quartered and sliced £0.40

3 large eggs

100g plain flour

1tsp dry mustard

1tsp sea salt

250ml milk

Total £4

Swap the sausages for your favourite alternative. Turkey, Vegan (you get the idea) and if butternut squash isn’t for you, why not use sweet potato instead? Have fun with it and make It your own!

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Cooking Method

Preheat the oven to 200°C/392°F/Gas Mark 6. Pour the oil into a roasting tin, brushing around the sides of the tin to grease. Add the sausages, squash and onions to the tin and cook for 15 minutes.

Meanwhile, make a batter: Put the eggs, flour, mustard, salt and milk in a blender, or food processor, and whizz together until smooth. (Alternatively, just whisk together in a bowl!)

Turn the sausages, squash and onions, then carefully pour in the Yorkshire batter. Cook for 30 minutes, until the batter is puffy, golden and shrinking away from the sides of the tin.

Slice into wedges to serve.