Vegetable toad-in-the-hole

If you have any leftover squash after preparing it for this recipe, cook it briefly in a pan of boiling water, then leave to cool completely. Freeze on a baking tray until solid, then transfer to a sealed freezer bag to use later.

QServes 8

4 eggs

240ml whole milk

200g plain flour

2 tsp baking powder

4 tsp wholegrain mustard 4 rosemary sprigs, leaves picked

and roughly chopped

2 tbsp olive oil, plus extra

for drizzling

1kg mixed root vegetables (such as carrots, beetroots, celeriac, parsnips or sweet potatoes), peeled and cut into wedges 4 red onions, quartered

through the root

2 mixed peppers (ideally red, orange or yellow), deseeded and cut into chunks 2 courgettes, cut into chunks 300g prepared butternut squash, fresh or frozen, cut into

3cm chunks

10 cherry tomatoes, halved 1 Heat the oven to 220C/

200C fan/gas 7.

2 Beat the eggs, milk, flour, baking powder, mustard and rosemary with the oil. Season, then let stand for 15 mins.

3 Divide all the veg between two large roasting tins, drizzle with a little oil and season. Roast for

20-25 mins.

4 Turn the oven to 240C/220C fan/ gas 9. Divide the batter evenly between the tins, then return to the oven for 10 mins. Reduce the oven to 220C/200C fan/gas 7 and bake for 10-15 mins more until golden and puffed up. To freeze, leave to cool completely, then portion and freeze flat in labelled sealed freezer bags. To reheat, put the frozen portions into a baking dish, cover and bake at 200C/180C fan/ gas 6 for 35-45 mins until piping hot. Larger potions may need more time.