Start this recipe by heating the oven to 230`c. Place the flour, eggs, milk, mustard and a pinch of salt into a food processor and blitz till smooth. Allow to sit for 30 minutes (very important you don’t skip this step) When ready, place a 16cm x 26cm rectangular baking tray into the oven with 3-4 tbsp olive oil and heat till piping hot. Remove from the oven, pour in the rested batter and top with the hotdogs. Sprinkle over the fresh chopped herbs and 1 tsp coarse salt. Bake in the oven for approximately 25-30 minutes. Meanwhile, fry the sliced onions in a pan with the garlic and butter to soften and season with salt and pepper. Splash in the wine to evaporate, followed by the beef stockpot, cream and a dash of water. Bring to the boil, lower the heat and cook down gently for 10-15 minutes. When ready, serve the toad in the hole drizzled with the delicious onion gravy.