Toad In the Hole with Onion Sauce

Serves 4 400g pork sauagemeat 1 leek, finely chopped 2 tbsp chopped sage 1 tbsp chopped parsley 3 tbsp sunflower oil 3 onions, chopped 2 tbsp plain flour 300ml milk 250ml chicken stock Chopped parsley garnish Batter 125g self-raising flour 3 eggs, beaten 300ml milk 1 tbsp chopped parsley Salt and pepper

Original recipe from Mary Berry here Make the batter: sift the flour into a bowl. Make a well in the middle and add the eggs and a little milk. Blend to a smooth paste, then gradually whisk in the remaining milk until the batter has the consistency of cream. Add the chopped parsley, season with salt and pepper, and whish again. In another bowl, combine the sausagemeat, leeks, sage and parsley then season with salt and pepper. Shape into 12 balls and set aside. Heat the oil in a saucepan, add the onions and cook for a few minutes until soft but not coloured. Transfer third of the onions into a ovenproof disk. Set the remainder aside. Add the sausage balls to the dishes and bake at 220 degrees C for about 10 minutes until brown. Add the batter mixture and return at once to the oven. Bake for 20-25 minutes until the batter is risen and golden. Meanwhile, add the plain flour to the onions in the pan and cook, stirring for 1 minute. Remove from the heat and gradually blend in the milk and stock. Bring to the boil, stirring constantly and simmer for 2-3 minutes until the mixture thickens. Serve the toad in the hole hot, sprinkled with parsley with the sauce handed separately.