Simon Rimmer toad in the hole recipe on Sunday Brunch

Simon Rimmer serves up toad in the hole with red onion gravy on Sunday Brunch.

The ingredients for the Yorkshire pudding batter: 2 cups (240g) plain flour, 2 cups eggs (4-5 eggs), 2 cups (480ml) milk and water mixed, 1 tbs malt vinegar, Salt and 8-12 great quality sausages, cooked.

For the red onion gravy: 2 tbsp olive oil, 2 red onions, peeled and sliced, 2 tsp fresh thyme, 50g mushrooms, roughly chopped, 2 tbsp flour, 125ml red wine, 1 tsp balsamic vinegar, 500ml beef stock and 1 tbsp soy sauce.