Toad in the veg patch
This comforting, versatile recipe is great for using up what you already have in the fridge – any combination of veg and any type of sausages will do
- Serves: 4 persons
- 125g carrots, peeled, halved and cut into wedges
- 1red onion, cut into 8 wedges
- a good glug olive oil
- 125g long-stemmed broccoli, tough bottom stalks peeled off, trimmed and split lengthways
- 16cherry tomatoes
- 150ml whole milk
- 110g plain flour
- 1tsp English mustard powder
- a pinch sea salt flakes
- 2eggs, beaten
- a sprig rosemary, leaves picked and roughly chopped, plus extra to serve
Step 1Heat the oven to 220C/fan 200C/gas 7. First, make the batter. Tip the milk, flour, mustard powder, salt, eggs and 150ml of water into a blender (this won’t work in a food processor) and briefly whizz together until just combined. Stir in the rosemary leaves and set aside.
Step 2Put the carrots and red onion into a large, shallow roasting tin with the olive oil and some salt and pepper. Swirl the tin around to coat. Spread everything out in a single layer, then nestle in the sausages among the veg. Roast at the top of the oven for 15 minutes.
Step 3Turn 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.
Step 4Give the batter a quick stir, then pour it over the vegetables. Return to the oven for a further 25-30 minutes or until the batter has risen and is deep golden brown.
Step 5Serve scattered with a few sea salt flakes and some extra sprigs of rosemary. This is also good served with mustard.