Roasted root vegetable toad in the hole

Ingredients (serves 4 – 6)

Roasted root vegetable toad in the holeFor the batter:

  • 225ml semi skimmed milk
  • 4 free range eggs
  • 150g plain flour
  • 5 sage leaves finely chopped
  • Salt and freshly ground pepper
  • 2 tbsp vegetable oil

For the roasted root vegetables

  • 200g carrot, chopped into large even dice, approx. 20-25mm
  • 200g butternut squash, chopped into large even dice, approx. 20-25mm
  • 200g swede, chopped into large even dice, approx. 20-25mm
  • 200g red onion, chopped into large even dice, approx. 20-25mm
  • 200g parsnip, chopped into large even dice, approx. 20-25mm
  • 2tbsp olive oil
  • Salt and freshly ground pepper

Method

  1. Preheat the oven to 200°C. To make the batter, sift the flour into a large bowl and whisk in the milk followed by the eggs, chopped sage and seasoning until the batter is stiff but smooth. Leave to rest for half an hour before using.
  2. While the batter is resting, toss the diced vegetables in the olive oil and season. Place on a baking tray and cook for 25 minutes.
  3. When the vegetables are cooked, increase the temperature of the oven to 210°C, place the vegetable oil in a deep sided baking dish/half size gasto (300x240mm, depth of 40-50mm) and place in the oven for 5 minutes. When the oil is hot, pour the batter into the dish and scatter the roasted root vegetables on top. Place the dish back into the oven for 20 minutes or until golden brown and well risen.
  4. When the toad in the hole is cooked, serve with buttered Brussels sprouts, sage and onion roast potatoes and a good gravy.