- 1 red onion, cut into wedges, layers separated
- 8 thick low-fat pork sausages
- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
For the batter
- 100g plain flour
- 1 medium egg
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 300ml skimmed milk
- 2 tsp wholegrain mustard
- 1 tsp fresh thyme leaf
- steamed carrots and cabbage, to serve
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
Preheat the oven to 200C/Gas 6/fan oven 180C. Tip the onions into a small shallow non-stick tin (about 23x30cm/ 9x12in). Arrange the sausages on top of the onions, then add the oil and roast for 20 minutes.
While they are roasting, make the batter. Sift the flour into a bowl, drop the egg in to the centre and beat in the milk a little at a time until it makes a smooth batter. Stir in the mustard and thyme and season.
Pour the batter quickly into the tin and return to the oven for 40 minutes until the batter is risen and golden. Serve with steamed carrots and cabbage.