Spanish Toad in the Hole

We’ve given this popular dish a Spanish-inspired update – using chorizo-flavoured sausage, aromatic oregano and rosemary, plus a splash of sherry in the gravy.

Hands-on time 15min, plus resting. Cooking time about 45min. Serves 4

◆ 175g (6oz) plain flour ◆ 2 large eggs, lightly beaten ◆ 225ml (8fl oz) milk ◆ 3tbsp sunflower oil ◆ 8 chorizo-flavoured sausages ◆ 1 large red onion, sliced ◆ Pinch dried oregano ◆ 1 rosemary sprig, leaves picked and chopped ◆ 500ml (17fl oz) ready-made chicken gravy ◆ 50ml (2fl oz) dry sherry

1 Preheat the oven to 220°C (200°C fan) mark 7. Put the flour into a large bowl, make a well in the centre and pour in the beaten eggs and milk. Whisk until smooth, season and set aside.

2 Put 2tbsp oil and the sausages into a shallow 2.3 litre (4 pint) ovenproof dish or roasting tin; cook in the oven for 15min.

3 Meanwhile, heat the remaining oil in a frying pan over a medium heat and fry the onion for 5-6min, until beginning to soften. Add the herbs to the pan for the final 1min.

4 Stir onion mixture into the batter. When sausages have had their 15min, pour batter into the hot dish/tin. Return to the oven for a further

25-30min, until golden and puffed.

5 Meanwhile, prepare the gravy: pour the gravy into a pan and heat until just boiling. Stir through the sherry, season to taste and keep warm until ready to serve with the toad in the hole, and creamy mash and greens, if you like.

PER SERVING 708cals, 31g protein, 38g fat (12g saturates), 54g carbs (8g total sugars), 6g fibre GET AHEAD Make the batter up to a day ahead, cover and chill. GH TIP For an extra kick, add ½tsp sweet smoked paprika to the batter mixture with the flour.