After wondering how to make onion gravy for years, I finally figured it out the other day when deeply pissed. It's an essential addition to my new favourite snack; mini toad in the hole - dead easy if you buy the Aunt Bessie ready-baked Yorkshire puds Just cook sausage (works just as well with veggie sausages.) Chop each sausage into three bits. Bung into Yorkshire pud. Top with onion gravy.

For onion gravy, chop random amount of onions - two or three should be enough for 12 Yorkshire puds worth of gravy. Fry them until they're going brown Put in a teaspoon of sugar to make them darker. Stir for a bit. Add a taplespoon or so of flour. Stir it around till all the onions are covered and gloopy looking. Add beef stock cube (or veggie if you're that way inclined. Best of all, add real beef stock.) Stir around. Add water and leave to thicken for a few minutes.