This toad in the veg patch recipe is in this month's Olive Magazine, but not yet online. We love traditional toad in the hole and yorkshire puddings, so seeing this one pan recipe with the addition of vegetables really appealed...we weren't disappointed...it's delicious! The oven roasted vegetables and sausages along with the batter flavoured with mustard and rosemary are full of flavour and go so well together.
Tips
- This recipe can be varied in so many ways…change the veg, for example: chunks of courgette, aubergine, butternut squash, sweet potato or red pepper, or how about fresh or frozen peas or broad beans. Choose any type of sausages you fancy, for example: fat, thin, flavoured or even wrapped in bacon!
- We have fresh peas in my veg patch so I decided to add some at step 3, along with the cherry tomatoes.
- This toad in the veg patch recipe is easily adapted if you’re cooking for less or more people.
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LAMB
Whether roasted, grilled, braised, or slow cooked, lamb is highly versatile and can be found in dishes ranging from classic roast leg of lamb and lamb curry to lamb burgers, shanks, and stews.
How to make this Toad in the Veg Patch
Ingredients
- 125g carrots, peeled, halved and cut into wedges (see Tips)
- 1 red onion, cut into 8 wedges (see Tips)
- olive oil
- salt and freshly ground black pepper
- 8 sausages (see Tips)
- 125g tenderstem broccoli, tough bottom stalks peeled off, trimmed and halved lengthways
- 16 cherry tomatoes
- 160g fresh peas in pods, trimmed and cut into halves or thirds, on the diagonal (optional - see Tips)
For the batter:
- 150ml milk
- 110g plain flour
- 1 tsp English mustard powder
- a pinch of salt
- 2 eggs
- 150ml water
- rosemary, 1 sprig, leaves picked and roughly chopped, plus extra to serve
Instructions
- Heat the oven to 220C/fan 200C/gas 7. First, make the batter – tip the milk, flour, mustard powder, salt, eggs and water into a blender/liquidiser (this won’t work in a food processor) and briefly whizz together until just combined. Stir in the rosemary leaves and set aside.
- Put the carrots and red onion into a large, shallow roasting tin. Drizzle with some olive oil and season with salt and freshly ground black pepper. Stir to coat the vegetables. Spread everything out into a single layer, then nestle the sausages in among the veg. Roast at the top of the oven for 15 minutes.
- Turn over the vegetables and sausages, add the broccoli and roast for a further 5 minutes. Remove from the oven and scatter over the cherry tomatoes and fresh peas (optional - see Tips).
- Give the batter a quick stir, then pour it over the sausages and vegetables. Return to the oven for a further 25 to 30 minutes or until the batter has risen and is deep golden brown.
- Serve with some extra sprigs of rosemary, and mustard (optional).
Recipe Collection Spotlight...
10 WAYS TO MAKE A CHILLI
Here's 10 ways to make a chilli, but no two are the same!! As well as beef chilli, you'll find one topped with cornbread, one made with turkey mince, a couple of pork ones, a couple of chicken ones, a vegan one, and one with pasta in it. I hope you enjoy them as much as we do!
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Toad in the Veg Patch
Equipment
Ingredients
- 125 g (4.4 oz) carrots peeled, halved and cut into wedges
- 1 red onion cut into 8 wedges
- olive oil
- salt and freshly ground black pepper
- 8 sausages
- 125 g (4.4 oz) tenderstem broccoli tough bottom stalks peeled off, trimmed and halved lengthways
- 16 cherry tomatoes
- 160 g (5.6 oz) fresh peas in pods trimmed and cut into halves or thirds, on the diagonal (optional - see Tips)
For the batter:
- 150 ml (½ cup) milk
- 110 g (3.9 oz) plain flour
- 1 tsp English mustard powder
- a pinch of salt
- 2 eggs
- 150 ml (½ cup) water
- rosemary 1 sprig, leaves picked and roughly chopped, plus extra to serve
Instructions
- Heat the oven to 220C/fan 200C/gas 7. First, make the batter – tip the milk, flour, mustard powder, salt, eggs and water into a blender/liquidiser (this won’t work in a food processor) and briefly whizz together until just combined. Stir in the rosemary leaves and set aside.
- Put the carrots and red onion into a large, shallow roasting tin. Drizzle with some olive oil and season with salt and freshly ground black pepper. Stir to coat the vegetables. Spread everything out into a single layer, then nestle the sausages in among the veg. Roast at the top of the oven for 15 minutes.
- Turn over the vegetables and sausages, add the broccoli and roast for a further 5 minutes. Remove from the oven and scatter over the cherry tomatoes and fresh peas (optional - see Tips).
- Give the batter a quick stir, then pour it over the sausages and vegetables. Return to the oven for a further 25 to 30 minutes or until the batter has risen and is deep golden brown.
- Serve with some extra sprigs of rosemary, and mustard (optional).
Notes
- This recipe can be varied in so many ways…change the veg, for example: chunks of courgette, aubergine, butternut squash, sweet potato or red pepper, or how about fresh or frozen peas or broad beans. Choose any type of sausages you fancy, for example: fat, thin, flavoured or even wrapped in bacon!
- We have fresh peas in my veg patch so I decided to add some at step 3, along with the cherry tomatoes.
- This toad in the veg patch recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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