Vegetarian Toad in the Hole
A vegetarian twist on the British classic, this veggie toad in the hole is an easy recipe guaranteed to go down well with the whole family, and makes a perfect weeknight dinner that won't break the bank.
It took me years to get a decent rise on my Yorkshire pudding! It turns out, it was because I was using very cold milk, so make sure you warm the milk a little before using it and let the batter rest before cooking. Serve this with roast potatoes, veg and a big puddle of gravy!
|½ tsp||mixed herbs|
|200ml/7fl oz||warm milk|
|100ml/4fl oz||warm water|
|2 tbsp||olive oil|
|8||frozen Quorn, or other, sausages|
Combine the flour, herbs and salt in a mixing bowl. Make a well in the middle and break the egg into it. Beat the egg, drawing in a little flour at a time until the mixture is a paste. Slowly add the warm milk and stir until all of the lumps have gone. Lightly whisk in the water. Set the batter aside for 1 hour.
Heat the oven to 220°C/425°F/Gas mark 7.
Put the olive oil and frozen sausages in a deep roasting tin, approximately 30x20cm/12x8in. Roll them around a little so that they are coated in the oil and put them in the oven. After 5 minutes the oil should be very hot and spitting a little. Remove from the oven and very quickly pour the batter around all of the sausages. Return to the oven and bake for 30-35 minutes, until risen and crispy.