Toad in the Hole with Red Onion Jus

Step 1 - Make the red onion gravy 

Slice the red onion. Warm the tallow and butter in a saucepan and add the onion and a pinch of salt to help soften the onions faster. Cook gently until softened. Increase the heat and add the chopped thyme and the bay leaf. Cook until lightly caramelised, add in the garlic. 

Deglaze with the red wine and port. Reduce by half, season with pepper. 
Add the veal jus and simmer until glossy and thickened to your liking.  

Step 2 - Make the Yorkshire batter

Add the eggs, double cream and water to a jug. Add the ground almonds, coconut flour, melted butter and a pinch of salt. Blend with a stick blender or whisk until smooth. Set aside to rest. 

Step 3 - Brown the sausages 

Warm beef tallow in a pan over medium heat. Add the sausages and brown on all sides. Set aside.

Step 4 - Heat the tray 

Place a baking tray in an oven preheated to 200°C. Add beef tallow and a splash of avocado oil. Heat until the fats are just reaching smoking point.

Step 5 - Bake the toad in the hole 

Carefully pour the Yorkshire batter into the hot tray. Arrange the browned sausages on top. Return the tray to the oven and bake for 25 minutes until golden, puffed and crisp around the edges.

Step 6 - Serve 

Place the gravy back on the heat and get it warm. Once warm, remove from the heat and whisk in wholegrain mustard and cold diced butter. Season to taste.

Spoon generous portions of the toad in the hole onto warm plates and finish with the rich red onion gravy. 

Chef’s Tip!

Rest the batter for 20 minutes for a taller rise and resist opening the oven door while it bakes, as this will reduce the rise of your batter! Leftover jus is incredible with steak, chicken or roasted root veg 🥩