Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
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.