cooklybookly
favorite
print
rate
Prep 25 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
For the batter
  • 140 g plain flour
  • 2 eggs
  • 175 ml semi skimmed milk
For the filling
  • 2 large beetroot, each cut into eight wedges
  • 8 shallots, peeled
  • 6 medium red tomatoes
  • 8 golden cherry tomatoes
  • 2 sprigs of rosemary
  • 1 large red potato, cut into eight wedges
A Veggie Toad
A great spin on the classic toad in the hole, that everyone loves!
A Veggie Toad A Veggie Toad

This is a best of both worlds sort of dish.... lots of healthy seasonal vegetables from the garden, teamed with a lovely satisfying 'toad in the hole' batter! Inspired by a dish developed by Noor Murad (a recipe developer for Ottolenghi), I have no idea why I didnt think of this idea myself! Gorgeous as stand alone dish and even better with some tasty onion gravy!

  1. Start by making the batter.... put the flour in a large bowl, make a well in the centre and break the eggs in. Whisk to a smooth paste, incorporating as much of the flour as you can. Then slowly add in the milk, whisking all the time to get a nice smooth batter. Leave to stand
  2. Then prep your veggies and lay out in a high sided baking dish (about 20cm x 30cm). Season, drizzle liberally with virgin olive oil and roast in a hottish oven for about 20 mins
  3. Finally, remove the tray from the oven, carefully pour in the batter and return to the oven for another 20/25 mins until the batter is well cooked and browned nicely all over. Finish with some chopped chives

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân
A Veggie Toad
A great spin on the classic toad in the hole, that everyone loves!

This is a best of both worlds sort of dish.... lots of healthy seasonal vegetables from the garden, teamed with a lovely satisfying 'toad in the hole' batter! Inspired by a dish developed by Noor Murad (a recipe developer for Ottolenghi), I have no idea why I didnt think of this idea myself! Gorgeous as stand alone dish and even better with some tasty onion gravy!

Prep 25 minutes
Total 50 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
For the batter
  • 140 g plain flour
  • 2 eggs
  • 175 ml semi skimmed milk
For the filling
  • 2 large beetroot, each cut into eight wedges
  • 8 shallots, peeled
  • 6 medium red tomatoes
  • 8 golden cherry tomatoes
  • 2 sprigs of rosemary
  • 1 large red potato, cut into eight wedges
  1. Start by making the batter.... put the flour in a large bowl, make a well in the centre and break the eggs in. Whisk to a smooth paste, incorporating as much of the flour as you can. Then slowly add in the milk, whisking all the time to get a nice smooth batter. Leave to stand
  2. Then prep your veggies and lay out in a high sided baking dish (about 20cm x 30cm). Season, drizzle liberally with virgin olive oil and roast in a hottish oven for about 20 mins
  3. Finally, remove the tray from the oven, carefully pour in the batter and return to the oven for another 20/25 mins until the batter is well cooked and browned nicely all over. Finish with some chopped chives

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân
Our social features are coming soon