Sausage and Apple toad in the Hole with Onion Gravy

1. Preheat the oven to 220 degrees. Place a roasting tin, measuring 11x15cm and 5cm deep, in the oven to preheat.
2. Sift the flour into a mixing bowl, break the egg into a well in the centre then gradually mix in the milk until the batter is smooth. Mix in the mustard, sage and seasoning.
3. Remove the roasting tin from the oven, spray it with the cooking spray and add the sausages and apples to the tin. Pour in the batter and bake int oven for 40 minutes until risen, golden and crisp.
4. To make the gravy, heat a lidded, non stick saucepan and spray with the cooking spray. Cook the onions for 4-5 minutes until well browned then add the vegetable stock. Bring to the boil and simmer, covered, for 20 minutes until very soft. Stir in the gravy granules until thickened then serve with the toad in the hole.
5. Place the cabbage in a large, lidded saucepan and boiling water to come halfway up the cabbage. Cover the pan and cook rapidly for 4-5 minutes until the cabbage is tender. Drain well in a colander. In the same pan, gently warm the crème Fraiche, adding plenty of nutmeg and black pepper. Toss the cabbage in the creamy sauce, adding lemon juice to taste. Serve immediately.

Only use half of the cabbage, use the other half for tomorow's meal.