Toad in the hole with onion gravy, peas and carrots
- 1 pack sausages
- 8 yorkshire puddings
- 350g onions
- 100g gravy granules
- 300g carrots
- 200g frozen peas
- vegetable oil
- Finely slice the onions and cook in a little oil over a gentle heat for approximately 30 minutes until caramelised. Make up the gravy granules with boiling water and pour over the onions. Simmer for five minutes.
- Grill the sausages under a pre-heated grill until thoroughly cooked through. Cut each sausage in half and place into each of the Yorkshire puddings. Bake in the oven for five minutes.
- Cut the carrots in to small pieces and cook in boiling water for 5 minutes. Add the frozen peas and cook for a further three minutes.
- Remove Yorkshire puddings from the oven and serve smothered with the onion gravy along with the peas and carrots.
of your Guideline Daily Amount (GDA)