Recipes
Winter veg toad in the hole
A colourful and flavour-packed veggie alternative to the nostalgic classic.
A colourful and flavour-packed veggie alternative to the nostalgic classic.
Cook: 50 Mins
Serves: 4
Price: £0.88 per serving
Nutritional Information
Each 297g serving contains
Energy
4725kj
380kcal
4725kj
380kcal
19%
Fat
14.3g
14.3g
Med
20%
20%
Saturates
2.4g
2.4g
Low
12%
12%
Sugars
11.6g
11.6g
Low
13%
13%
Salt
0.48g
0.48g
Low
8%
8%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
1591kj/380kcal
Typical energy values per 100g:
1591kj/380kcal
Ingredients
150g plain flour
3 eggs
1tbsp wholegrain mustard
200ml semi-skimmed milk
2 red onions, peeled and cut into 6 segments
1 small butternut squash (approx. 350g), peeled, seeds removed and cut into 2–3cm chunks
3tbsp vegetable oil
½tsp mixed dried herbs
160g pack Asda Extra Special Tenderstem Broccoli
1tbsp chopped fresh parsley
Method
1
Put the flour in a bowl, make a well in the centre, then add the eggs and mustard. Slowly beat in the milk with a whisk until just smooth. Season, cover and put in the fridge for at least 30 mins.
2
When ready to cook, preheat the oven to 220ºC/200ºC fan/gas 7.
3
Toss the onion and squash chunks in half the oil and add to a roasting tin or ovenproof dish around 25x20cm. Pour over the remaining oil and cook in the preheated oven for 15 mins.
4
Put the broccoli in a bowl and cover with boiling water. Cover and set aside for 10 mins. Drain well.
5
Remove the roasted veg from the oven and add the drained broccoli. Carefully pour the batter around the veg. Cook for a further 25–28 mins until puffed up and golden, and the batter is cooked through.
6
Sprinkle over the parsley and some freshly cracked black pepper.