TODAY’S RECIPE: Veggie toad-in-the-hole

FAMILY favourite is given a vegetarian twist. SERVES 4.

Ingredients

4 medium eggs

325ml semiskimmed milk

250g plain flour

2 tbsp rapeseed oil

8 vegetarian sausages

Method

1 For batter, beat eggs and milk in a bowl, add 1tsp salt, beat again and leave to stand for 30 minutes. Tip in plain flour and beat well until smooth. Make this two hours before needed and allow to stand before pouring into the tin.

2 Heat oven to 220c/200c fan/gas 7. Pour 2tbsp oil into a 28cm x 23cm roasting tin, coat sausages in oil and roast in oven for 8 to 10 minutes.

3 Stir batter, then remove tin from oven and pour batter over hot oil and sausages. Put tin back in oven and cook for 10 minutes, then turn temperature down to 180c/160c fan/gas 4 and cook for a further 25 to 30 minutes or until batter is cooked through.

4 Test with knife in centre to check it’s cooked. Serve with crunchy green vegetables, roast potatoes, caramelised carrots and veggie gravy.

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