Vegetable toad in the hole recipe

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A vegetarian take on a comfort food classic, you can't go wrong with this veggie toad in the hole.

Tips:

Any fresh leftover butternut squash can be blanched for a couple of minutes, cooled, flash-frozen on a tray, then put into a labelled resealable freezer bag.
To freeze, cool completely, portion up and freeze flat in labelled resealable bags. To freeze the entire dish, line the tins with foil with overhang; once cool, wrap the foil over the top and put into the freezer. Once frozen solid, use the foil to lift out the toad in the hole, wrap with more foil and put into a labelled resealable freezer bag to return to the freezer. To reheat, put into an ovenproof dish, cover with foil or a lid and bake in an oven preheated to 200°C/392°F/gas mark 6 for about 35–45 minutes until piping hot through. Note that larger portions will take much longer to cook than smaller portions.

4 eggs
240 ml whole milk
200 g plain flour
2 tsp baking powder
4 tsp wholegrain mustard
4 sprigs of rosemary, leaves chopped
2 tbsp olive oil, plus extra for drizzling
1 kg root vegetables (carrots, beetroot, celeriac, parsnip, sweet potatoes etc.), peeled and cut into wedges
4 red onions, quartered (but root left intact)
2 peppers (ideally red, orange or yellow), deseeded and cut into chunks
2 courgettes, cut into chunks
300 g butternut squash, frozen or fresh, cut into 3cm/1 inch chunks
10 cherry tomatoes, halved

4 eggs
8.4 fl oz whole milk
7.1 oz plain flour
2 tsp baking powder
4 tsp wholegrain mustard
4 sprigs of rosemary, leaves chopped
2 tbsp olive oil, plus extra for drizzling
2.2 lbs root vegetables (carrots, beetroot, celeriac, parsnip, sweet potatoes etc.), peeled and cut into wedges
4 red onions, quartered (but root left intact)
2 peppers (ideally red, orange or yellow), deseeded and cut into chunks
2 courgettes, cut into chunks
10.6 oz butternut squash, frozen or fresh, cut into 3cm/1 inch chunks
10 cherry tomatoes, halved

4 eggs
1 cup whole milk
7.1 oz plain flour
2 tsp baking powder
4 tsp wholegrain mustard
4 sprigs of rosemary, leaves chopped
2 tbsp olive oil, plus extra for drizzling
2.2 lbs root vegetables (carrots, beetroot, celeriac, parsnip, sweet potatoes etc.), peeled and cut into wedges
4 red onions, quartered (but root left intact)
2 peppers (ideally red, orange or yellow), deseeded and cut into chunks
2 courgettes, cut into chunks
10.6 oz butternut squash, frozen or fresh, cut into 3cm/1 inch chunks
10 cherry tomatoes, halved

Preheat the oven to 220°C/428°F/gas mark 7.
Beat together the eggs, milk, flour, baking powder, mustard and rosemary leaves with the oil and a little salt and pepper. Let stand for 15 minutes.
Divide all the vegetables between two roasting tins, drizzle with oil and a little salt and pepper and bake for 20–25 minutes.
Increase the oven temperature to 240°C/464°F/gas mark 9.
Pour the batter mixture evenly into each tray of vegetables and return to the oven for 10 minutes, then reduce the heat to 220°C/428°F/gas mark 7 and bake for a further 10–15 minutes until golden and puffed up.

This recipe is from The Ice Kitchen by Shivi Ramoutar (HarperCollins, £16.99). Out now.

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