I imagine any non-British people reading this post will wonder why the hell I’m suggesting that you eat amphibians – but rest assured, it’s just one of those wonderfully quirky British dishes that’s name sounds inedible, but is actually delicious.

You see, the ‘toad’ is a sausage and the ‘hole’ is the batter that surrounds it.

I love this dish as it’s easy and quick to make and deeply satisfying. This is my favourite recipe for Toad in the Hole, as it has some added flavours that really make it stand out. Mustard in the batter and the addition of red onions really makes this delicious. And of course, you can use any sausages you like – I used four beef sausages and four pork sausages.

• 1 red onion , cut into wedges, layers separated
• 8  sausages
• a good glug of olive oil ( if like me, you don’t use a non-stick tin, you need enough to cover the bottom of whatever dish you’re using, otherwise it’ll stick)

• 100g plain flour
• 1 medium egg
• 300ml  milk
• 2 tsp wholegrain mustard

1. Preheat the oven to 200C/Gas 6/fan oven 180C. Tip the onions into a shallow non-stick tin. Arrange the sausages on top of the onions, then add the oil and roast for 20 minutes.
2. While they are roasting, make the batter. Sift the flour into a bowl, drop the egg in to the centre and beat in the milk a little at a time until it makes a smooth batter. Stir in the mustard and season.
3. Pour the batter quickly into the tin and return to the oven for 40 minutes until the batter is risen and golden.