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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
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