Ingredients

For the batter
1 cup plain flour
1 cup whole eggs
1 cup full fat milk
Salt and pepper for seasoning

For the proper gravy
15 ml vegetable oil
4 white onions, thinly sliced
2 cloves garlic, finely chopped
4 sprigs thyme, picked
1 star anise
20 ml sherry vinegar 
400 ml red wine
600 ml beef stock
20 g beef gravy granules
1 tsp English mustard
2 tbsp wholegrain mustard
½ tsp ground white pepper to season

For the mashed potatoes
1 kg Yukon gold potatoes, peeled and cut into 4 cm dice
1.5 litres water seasoned with 1 tbsp salt
150 g unsalted butter
200 g Cornish clotted cream
50 ml full fat milk, warmed in a pan

To make your Toad in the Hole
20 ml vegetable oil
4 large sausages or 1 large sausage spiral
20 g unsalted butter
Batter as above
4 sprigs thyme picked

Method

First make your batter

Add the flour and eggs together in the bowl of your Kenwood mixer, using the whisk tool, whisk together on a slow speed until you have a thick paste.  Slowly add the milk and whisk well to incorporate and form a smooth batter with no lumps. Add a pinch of salt and pepper to season and leave to rest in the fridge for 1 hour before using.

Next make your gravy

Using a large saucepan over a medium to high heat add the veg oil to heat.  Add the sliced onions, garlic, thyme, and star anise then cook until the onions are soft and brown but without burning.

Add the sherry vinegar and stir well to reduce the liquid. Add the red wine and reduce until all has evaporated.

Once the wine is reduced add the stock and reduce the heat to a simmer, reduce the gravy by 1/3 then add the gravy granules, this will slightly thicken the gravy.
Add the English and wholegrain mustard and mix well, adjust the seasoning if needed and add a splash of sherry vinegar if acidity is needed.  Keep warm.

To make your mashed potatoes

Place your peeled and cut potatoes into the seasoned water.  Bring the water to the boil, then turn down to a simmer and cook until the potatoes are tender and just cooked.  Drain the potatoes in a colander and leave to steam dry for a few minutes.  Then place the potato through a potato ricer or use a masher to crush them until smooth.

Place your cooked potatoes into your Kenwood mixer bowl, using the K beater on a slow speed, add the butter until all incorporated.  Then add the clotted cream and mix until incorporated and smooth.  Add the warmed milk and mix through, adding a touch of salt if needed.  Keep warm.

Now make your Toad in the Hole

Preheat your oven to 220°C Fan.

Using a medium sized frying pan over a medium to high heat add the vegetable oil.  Once hot add the sausages and colour all over until golden brown.  Add the butter and place your frying pan into your pre heated oven and cook for 2 minutes.

Now remove the batter from the fridge and lightly whisk before use.

Remove the pan with the sausages from the oven and add the thyme leaves. Now pour the batter into the pan until halfway up the sausages and return to the oven.

Bake for 20-25 minutes until the batter has risen and golden and crunchy all over.
Remove from the oven and serve with the onion and mustard gravy and clotted cream mashed potato.