TWISTED MASALA TOAD IN THE HOLE WITH A CURRIED ONION GRAVY  

Instructions

1. Put the flour into a large jug and make a well in the centre, add eggs and mix together with a whisk
2. Add the milk and whisk until all combined
3. Refrigerate the batter for at least 2 hours or overnight
4. Pre-heat the oven to 220C
5. Add the oil and Cumberland sausage to a large deep oven dish and cook in the oven for 20 minutes turning occasionally until browned
6. Remove the batter from the fridge and add in the salt, green chilli, and spices, whisk until combined
7. Remove the dish from the oven and carefully pour the cold batter inside, cook for a further 30 minutes until the batter has risen and turned a beautiful golden colour
8. To make the gravy, add the butter and oil to a saucepan on medium heat, add the cumin seeds, sauté for a few seconds until sizzling but be careful they don’t burn 
9. Add the onions and sauté, after 7-8 minutes add 2-3 tbsp of the hot stock and continue to cook the onions until starting to lightly brown, if the onions are sticking add a little more stock to the pan
10. Add the ginger and garlic, sauté for a further couple of minutes
11. Add spices; salt, turmeric, chilli powder, garam masala, coriander powder and the sugar, add 2 tbsp more stock and mix well so the spices don’t burn, continue to cook for a few minutes
12. Tip in the chopped tomatoes and combine well, then add the flour and cook for a further couple of minutes
13. Pour in the remaining hot stock slowly, stirring constantly with a whisk until the gravy thickens
14. Add in the chopped coriander, taste and adjust seasoning
15. Serve the Cumberland toad in the hole with the masala onion gravy
16. Garnish with sliced chills and fresh chopped coriander
17. Enjoy!