Vegetable Toad-in-the-hole.

Vegetable Toad-in-the-hole

Ingredients:

Batter

3/4 cup plain (all-purpose) flour

2 eggs, beaten

3/4 cup milk

2 tblspn wholegrain mustard

Pinch of salt

2 tblspn olive oil

Filling

2 tblspn butter

2 garlic cloves, crushed

1 onion, cut into eight

2 carrots, cut lengthwise

1 cup french green beans, chopped

50g canned sweetcorn

1 cup broccoli florets

2 tomatoes, seeded and cut into chunks

1 tspn wholegrain mustard

1 tspn dried mixed herbs

1. To make the batter, sieve flour + pinch of salt into large bowl. Make a well in centre and beat in the eggs and milk until smooth. Add mustard and leave to stand.

2. Pour oil into an oven-proof dish and heat in oven for 10 minutes at 200*C.

3. To make the filling, melt butter in frying-pan (skillet) and saute garlic and onion for 2 minutes, stirring.

4. Steam carrots, broccoli and beans until tender. Drain well and add to the frying-pan with sweetcorn, mustard and herbs. Stir together.

5. Remove dish from oven and pour in batter*. Spoon the vegetables into the centre and return to oven to cook for 30 - 40 minutes until the batter has risen and set.

Serve immediately.

*Oil must be hot when batter is poured into dish so that it starts to rise and set immediately.