1. The day before you are planning to make your Toad In The Hole make your Yorkshire batter in advance, so it has a chance to rest. In a bowl whisk the eggs and milk together, then whisk this into the flour. If you have a few lumps, that’s OK as they will break down overnight. Place in the fridge.

2. The next day make the onion gravy. Heat a heavy-based saucepan, add the butter and oil and melt until foaming, then add the onions and fry until they’re an even dark colour. This will add sweetness to the sauce. Once the onions are ready, stir in the flour and sugar. Add the stout and thyme sprigs and simmer until reduced by half. Add the stock and again simmer until the sauce reduces by half.

3. Preheat the oven to 200°C/fan 180°C/gas 6. Next, heat a medium baking dish on the hob and fry the sausages in a little oil until coloured. Remove the sausages and set aside. Add the lard to the dish and pop in the oven to melt for 5 minutes or so. Remove the dish from the oven then carefully pour in the batter. Arrange the sausages in the batter and bake for 35-40 minutes until the batter is cooked. When ready to serve, sprinkle with thyme and serve with the onion gravy.