Toad-in-the-hole with red onions & thyme batter

Contains pork – recipe is for non-Muslims only
A low-fat version of a warming, comforting classic

  • Prep:40 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 293
  • fat 7g
  • saturates 2g
  • carbs 36g
  • sugars 0g
  • fibre 1g
  • protein 23g
  • salt 2.36g


  • 1 red onion, cut into wedges, layers separated
  • 8 thick low-fat pork sausage
  • 1 tsp olive oil
  • 100g plain flour
  • 1 medium egg
  • 300ml skimmed milk
  • 2 tsp wholegrain mustard
  • 1 tsp fresh thyme leaf
  • steamed carrots and cabbage, to serve


  1. Preheat the oven to 200C/Gas 6/fan oven 180C. Tip the onions into a small shallow non-stick tin (about 23x30cm/ 9x12in). 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 thyme 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. Serve with steamed carrots and cabbage.

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