For The Dish For The Gravy

1. Fire up your oven to 220 Celsius, switch off the fan or drop it to 200 Celsius, or heat to Gas 7. Pour some oil into a metal roasting dish (around 20 centimetres by 8 inches). A cake tin is just as good as long as it doesn't have a loose base. Pop this in your oven for 5 minutes to heat up.
2. While you wait for your oven, make the batter. Mix the flour, baking powder and salt in a mixing bowl and form a well in the centre. Pour in 200ml of the soya milk and whisk until smooth. Add the remaining milk and combine thoroughly.
3. Time to reunite the oil with its roasting dish (be careful, it'll be piping hot). Add your frozen sausages, spaced apart, then give them two minutes in the oven.
4. Retrieve your roasting dish and pour the batter over the sausages. Give it another 30 minutes in the oven, or until the batter has risen and turned a delightful golden brown. (It'll be denser than traditional toad-in-the-hole.)
5. While the toad-in-the-hole is cooking, make the onion gravy. Heat the oil in a saucepan and fry the onion for 10 minutes, stirring every so often, until softened and slightly browned.
6. Pour the stock into the pan and add the ketchup, soy sauce and yeast extract. Bring to a gentle simmer and cook for 3 minutes, giving it an occasional stir. Mix the cornflour with a spoonful of cold water in a small bowl until smooth.
7. Stir the cornflour into the pan and let it return to a simmer. Cook for another 1-2 minutes, stirring until the sauce has thickened. Don't forget your seasoning - plenty of ground black pepper.
8. Serve your toad-in-the-hole hot out of the oven, complete with its tasty onion gravy.