Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
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.
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.
Serve scattered with a few sea salt flakes and some extra sprigs of rosemary. This is also good served with mustard.