Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Toad in the veg patch
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 125g carrots, peeled, halved and cut into wedges
- 1 red onion, cut into 8 wedges
- a good glug olive oil
- 8 sausages
- 125g long-stemmed broccoli, tough bottom stalks peeled off, trimmed and split lengthways
- 16 cherry tomatoes
BATTER
- 150ml whole milk
- 110g plain flour
- 1 tsp English mustard powder
- a pinch sea salt flakes
- 2 eggs, beaten
- a sprig rosemary, leaves picked and roughly chopped, plus extra to serve
Method
- STEP 1
Heat 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 2
Put 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 3
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.
- STEP 4
Give 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 5
Serve scattered with a few sea salt flakes and some extra sprigs of rosemary. This is also good served with mustard.
