Give this classic comfort food an upgrade with sweet potato wedges, thyme and red onion, and mustard gravy.

Prep Time

    •    Prep and cook time: 50 minutes
    •    Yield: Serves 3

Ingredients

    •    2 eggs
    •    6 chipolatas
    •    100g plain flour
    •    125ml whole milk
    •    2 tbsps flavourless oil
    •    1 red onion, cut into 8 wedges
    •    1 tsp thyme leaves chopped to make
    •    2 small sweet potatoes, cut into wedges

For mustard gravy:

    •    greens to serve
    •    butter for frying
    •    2 tsps plain flour
    •    2 tsps Dijon mustard
    •    1 small onion, grated
    •    300ml strong chicken stock
    •    a good dash worcestershire sauce
    •    1 tsp thyme leaves chopped to make

Method

1. 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.
2. 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.
3. 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.

This great family recipe is thanks to Olive Magazine at https://www.olivemagazine.com/recipes/meat-and-poultry/sweet-potato-toad-in-the-hole/