Vegetable toad-in-the-hole

First toad-in-the-hole for me and if you don't mind the name of the dish (why on earth does it have this unapetizing name???) it tastes really good.


Serves 4

Batter:
100g plain flour
2 eggs, beaten
200ml milk
2 TBSP wholegrain mustard
2 TBSP vegetable oil (NOT olive oil)

Filling:
25g butter
1 garlic clove, crushed
1 parsnip, cut into strips
3 carrots, cut into strips
1 small broccoli, cut into small florets
100g mangetouts
50g canned sweetcorn
2 tomatoes, deseeded and cut into chunks
1 TBSP wholegrain mustard
1 TBSP mixed herbs

1. To make the batter, sift the flour and a pinch of salt into a bowl. Beat in the eggs and milk. Stir in the muster and leave to stand.

2. Pour the oil into a shallow ovenproof dish and heat in a 200C preheated oven for 10 min. Do not leave the oven/room unsupervised as the oil may catch fire (as it almost happened to us).

3. To make the filling, boil the parsnip, carrot and broccoli for 10 min.

4. Melt the butter in a deep frying pan and fry the garlic for 1 min. Add the mangetouts, sweetcorn, mustard and herbs. Season well and add the parsnip, carrots and broccoli. Mix well.

5. Remove the heated dish from the oven and pour in the batter. Spoon the vegetables into the centre and return to the oven for 30 minutes until the bater has risen and set. Serve immediately.