Veggie Toad In The Hole Recipes

Steps:

• To make the batter, beat the eggs and milk together in a bowl, add 1 tsp salt, then beat again and leave to stand for 30 mins. Tip in the plain flour and beat well with a whisk until smooth. If you can, make this 2 hrs before needed and allow to stand before pouring into the tin.
• Heat oven to 220C/200C fan/gas 7. Pour 2 tbsp oil in a 28 x 23cm roasting tin (or a tin roughly that size), coat the sausages in the oil and roast them in the oven for about 8-10 mins.
• Stir the batter, then remove the tin from the oven and pour the batter over the hot oil and sausages (you can do this over a low heat on the hob to keep the oil nice and hot). Put the tin back in the oven and cook for 10 mins, then turn the temperature down to 180C/160C fan/gas 4 and cook for a further 25-30 mins or until the batter is cooked through.
• Test with a knife in the centre to check it's cooked. Serve with our crunchy polenta roast potatoes, caramelised carrots and veggie gravy, if you like, plus some green vegetables.

Steps:

• Preaheat oven to 200degC
• To make batter:.
• sieve the flour & a pinch of salt into a largge bowl, make a well in the centre & beat in the eggs & milk, stir in 1 tsp of mustard & set aside.
• Pour the oil into a large shallow ovenproof dish and heat in oven for 10 minutes.
• To make filling:.
• Melt the butter in frying pan (skillet) and saute the onion & garlic for 2 mins, stirring.
• Cook the carrots & beans in some boiling water for 7 mins, or until tender. Drain well.
• Add the corn & tomatoes to the frying pan along with the mustard & herbs, season well and add the carrots & beans.
• Carefully remove the dish from the oven and pour in the batter.
• Spoon the vegetables into the centre, return to the oven & cook for 30-35 minutes until the batter has risen and set.
• Serve immediately.