Perfect toad in the hole

Preheat the oven to 220°C, gas mark 7. Pour the oil into a small roasting tin (about 25 x 20cm) and pop it in the oven for 5 minutes.

Meanwhile, prepare the batter. Top up the milk with the same amount of cold water to give 180ml in total. Place the eggs in a bowl and, using an electric hand whisk, beat until foamy.

Add half the flour and half the milk mixture to the eggs, and whisk until smooth. Then add the rest of the flour, milk and the mustard, and whisk again. Stir in the thyme and season. Set aside for 5-10 minutes (you can make the batter up to 1 hour ahead). Pour the batter into a large jug.

Add the sausages to the hot tin and return to the oven for 5 minutes. Quickly and carefully pour the batter around the sausages, then return to the oven. Bake for 30-35 minutes until well risen and dark golden.

Meanwhile, prepare the gravy. Toss the onions in the olive oil and season. Place in a tin in the oven and roast for 15 minutes. Remove the onions andadd to a pan with the stock and jam. Bring to the boil. Simmer until reduced by ¾. Dissolve the cornflour in a little cold water and add to the gravy while stirring. Allow to thicken, then add a little vinegar to taste. Serve the toad with the gravy on the side.