Toad in the veg patch

This recipe can be varied in so many ways. Any combination of veg – whatever you like or have to hand – and any type of sausages (fat, thin, flavoured or even wrapped in rashers of streaky bacon) will do.

1 HOUR | SERVES 4 | EASY | LC

carrots 125g, peeled, halved and cut into wedges

red onion 1, cut into 8 wedges

olive oil a good glug

sausages 8

long-stemmed broccoli 125g, tough bottom stalks peeled off, trimmed and split lengthways

cherry tomatoes 16

BATTER

whole milk 150ml

plain flour 110g

english mustard powder 1 tsp sea salt flakes a pinch

eggs 2, beaten

rosemary a sprig, leaves picked and roughly chopped, plus extra to serve

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.

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.

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.

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.

5 Serve scattered with a few sea salt flakes and some extra sprigs of rosemary. This is also good served with mustard.

PER SERVING 510 kcals | fat 28.6G saturates 9.1G | carbs 38.1G | sugars 9.4G fibre 6.8G | protein 21.5G | salt 1.5G