Toad out of the hole

If you enjoy toad in the hole but need to make it go that little bit further, then I have got just the thing for you! By simply slicing the sausages and serving them in gravy and adding some fried red onions to your Yorkshire pudding batter you can feed a few more with the same amount of sausages. We have literally just had this for tea and it was delicious!

2 red onions

200g plain flour
3 eggs
200ml milk

Preheat oven to 220
Place a large oven proof dish with 2 tbsp oil in the oven to heat
Fry red onions and leave to cool
In a bowl whisk the flour, eggs and milk
Mix the onions into the batter
Remove the dish from the oven and pour in the mixture
Leave for 25 minutes do NOT open the oven door to check it will sink
While this cooks grill your sausages and when the Yorkshire pudding has 5 minutes to go make your gravy (I just did bisto best) and slice your cooked sausage
Serve with the gravy on the onion pudding and whatever vegetables or potatoes you like.

Bonfire bangers 'n' mash with a twist

So we've got Halloween over with I hope you all had an amazing time now for bonfire night. I usually do chilli and jackets but you could give this a try if you have guests to feed, just have a load of creamy mash made up ready and keeping warm in the oven and cook your sausages as you need them. Who doesn't love sausage and mash! Well I will tell you how to make it even more tasty with the help of a red onion and some red wine. I know, I know...not many of us have leftover wine to cook with. I actually don't drink red so I buy the little bottles for £1 in Asda, or if my dad's been round and left some of his I steal that (sorry dad!). It really doesn't have to be expensive wine I've tried it with the cheapest and it was still as tasty. So here's my recipe for caramelised red onion gravy the perfect partner for bonfire bangers and mash! The quantities will make enough gravy for 4 so adjust accordingly. Enjoy!

2 large red onions sliced
Butter and oil for frying
Sugar white/brown if you have it tbsp
Flour heaped tbsp
1 small bottle red wine (or however much/little you fancy/is left)
1 pint beef stock (couple of oxos)

In a frying pan on a medium heat melt a knob of butter with a drizzle of oil and place sliced onions in pan with the sugar.
Cook for 15 mins until soft.
Add flour and stir in coating the onions.
Pour in your red wine and stock gradually stirring constantly and turn the heat up slightly so it bubbles.
Let it simmer for 5 mins until reduced slightly  and then serve when it's ready!