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.