• Pre-heat oven to 185 degrees Celsius
• Coat bottom and sides of baking dish with 1 tbsp sunflower oil using silicone brush
  2 tbsp sunflower oil
• Halve and finely slice red and white onions, and add to the baking dish
  1 large white onion, 1 medium red onion
• Grate (or finely dice) garlic, and fineless dice chilli and mix in with onions
  2 large cloves garlic, 1 whole chilli (red or green)
• Add remaining sunflower oil, half of the fresh thyme, season generously with salt and pepper, and mix thoroughly.
  1 small sprig fresh thyme
• Arrange the chicken sausages on top, and bake in the oven for 15 minutes.
  6 chicken sausages

The Batter

• In a mixing bowl, combine the sieved flour, mustard powder, Aleppo pepper, season generously with salt and pepper, and mix with a bell whisk.
  105 grams plain white flour, 1 tsp English mustard powder, 0.5 tsp Aleppo pepper flakes
• Create a well in the flour mixture, pour in the beaten eggs, and whisk until all lumps have gone.
  3 large eggs
• Gradually pour in the milk, whisking as you go, until you have a smooth and lump-free batter.
  150 ml semi-skimmed milk

Final Steps

• Remove baking dish from oven, and increase heat to 210-220 degrees Celsius
• Rotate sausages 180 degrees so that the baked skin side is now underneath
• Carefully pour the batter around the chicken sausages, ensuring that the onion-based base is covered. Place the remaining thyme leaves in the batter.
• Return baking dish to oven, and bake for 20-25 minutes, or until the batter has risen and is golden brown in colour.