1: Whack the oven on at 220C.

2: Peel the onions and cut into quarters, leaving the root at the bottom intact. Pop these in a high-sided roasting tin. Add the sausages to the tray with the onions. Drizzle over the vegetable oil and cook in the hot oven for 10-12 minutes.

3: Meanwhile, using the same mug to measure each ingredient, put the flour in a large bowl with a pinch of mustard powder. Next crack the eggs into the same mug, then add this to the flour and whisk together. Gradually pour in the milk, whisking together to form a batter.

4: Remove the roasting tray from the oven and carefully pour the batter over the sausages and onion. Return to the oven and cook for 30-40 minutes, until risen and golden brown. The batter should be cooked through to the centre. Don’t be tempted to open the oven!

5: Once cooked, portion it up onto plates and, if you like, serve with gravy and veg.