Vegetarian carrot toad in the hole
This quick and easy vegetarian toad in the hole uses heritage carrots instead of bangers and a touch of chilli and spice for heat and colour.
Ingreadient
- 180g plain flour
- 3 large free-range eggs
- 280ml whole milk
- 2 tbsp wholegrain mustard
- 300g baby heritage carrots
- 2 red onions, peeled, cut into wedges
- 1 red chilli, deseeded, finely sliced (or leave in seeds for more heat)
- 1 tsp sumac or paprika
- 4 tbsp olive oil
- Ready-made onion gravy to serve (optional)
Instruction
- Heat the oven to 200°C/180°C fan/gas 6. Sift the flour into a large bowl with a good pinch of salt. Make a well in the centre, crack in the eggs and whisk to combine. Add the milk and mix to make a smooth batter. Stir in the mustard, season well, then set the batter aside to rest while you prepare the veg (see Make Ahead).
- Toss the carrots and onions with the chilli, sumac and oil in the tin. Roast for 15 minutes, then increase the heat to 220°C/200°C fan/gas 7 and pour the batter over. Bake for 20 minutes until golden brown and risen.
- Cut the bake into wedges and serve with warmed gravy, if using.
