John Torode and Lisa Faulkner served up tasty sausage and roasted veg toad in the hole with onion gravy on John and Lisa’s Weekend Kitchen.

The ingredients are: 1/4 butternut squash, peeled and cut into sticks , 2 large carrots, peeled and quartered lengthwise , 2 parsnips, peeled and quartered lengthwise , 2 red onions, quartered , 20ml vegetable oil , 2 rosemary twigs , Salt and pepper , 12 large pork sausages, skinned and rolled into balls , 2 eggs, 240g plain flour, 600 ml milk , Pinch of salt and grind of pepper.

To serve: Mash, Creamed horseradish and Pickles.

For the gravy: 50g butter, 2kg large white onions, sliced into rounds, 1 tbsp malt vinegar, 2 tbsp gravy granules, A splash of port (or wine if preferred), A good splash of water, Salt and pepper.

See recipes by John in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.