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Roasted Vegetable Toad in the Hole

Now the idea behind this really, is to get you to use what you have to hand, I’ve added ingredients of my own, but these are a guide only, you are not likely to have these in your larder or cupboard, if you do that's great, but otherwise just substitute the quantities for what you have, frozen vegetables, potatoes, carrots, leeks, in fact, I’ve made this vegetarian, but if you wanted to add vegetarian sausages or even meat ones you can, I’ve even added meatballs to this recipe before, it really doesn’t matter, this is about store cupboard and fridge use up, don’t get bogged down with recipes and feel you have to follow word for word

ingredients list

  • 300g butternut squash, peeled, seeds removed and diced into cubes

  • 2 red onions, peeled and cut into four

  • 200g of aubergines sliced in half lengthways and then in half again

  • A good splash of vegetable oil

  • 200g plain flour

  • 3 large eggs

  • 275ml Whole milk

  • A few sprigs of rosemary leaves only, finely chopped

  • 200g tender stem broccoli, ends trimmed

  • A punnet Of cherry tomatoes

  • 1 tbsp balsamic glaze


  1. Preheat the oven to 200°C/180°C/gas mark 6. Add the butternut squash, onion and aubergine to a medium roasting tray. Drizzle with a good splash of vegetable oil,season well and toss together. Transfer to the oven and roast for approximately 25 minutes.

  2. Add the flour to a bowl. Make a well in the middle and crack the eggs into it. Use a whisk to mix it together, then slowly add the milk, whisking all the time. Then whisk in the rosemary.

  3. Once the vegetables have roasted, remove from the oven and transfer the vegetables to a large bowl. Add the remaining oil to the tray and place back in the oven. Leave for 10 minutes until very hot. Being extremely careful, Remove from the oven and add the batter, it should sizzle and may spit a little so be extremely careful.

  4. Scatter over the roasted vegetables and add the broccoli and cherry tomatoes. Give the tray a little shake and place back in the oven for 30 minutes or until the batter has risen and is golden all over. Serve drizzled with the balsamic glaze.

You can serve this just as it is, it doesn’t really need much else, a little onion gravy, it has everything you need already

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