Vegetable Toad in the Hole

Ingredients

Batter

• 3/4 cup plain all-purpose flour
• 2 eggs, beaten
• 3/4 cup milk
• 2 teaspoons coarse grain mustard
• 2 tablespoons vegetable oil

Filling

• 2 tablespoons butter
• 2 garlic cloves, crushed
• 1 onion, cut into 8
• 75 g baby carrots, halved lengthways
• 50 g green beans
• 50 g canned sweetcorn, drained
• 2 tomatoes, seeded and cut into chunks
• 1 teaspoon coarse grain mustard
• 1 tablespoon chopped mixed herbs

Directions

1. 1

   Preaheat oven to 200degC

2. 2

   To make batter:.

3. 3

   sieve the flour & a pinch of salt into a large bowl, make a well in the centre & beat in the eggs & milk, then stir in 1 tsp of mustard & set aside.

4. 4

   Pour the oil into a large shallow ovenproof dish and heat in oven for 10 minutes.

5. 5

   To make filling:.

6. 6

   Melt the butter in frying pan (skillet) and saute the onion & garlic for 2-5 mins, stirring.

7. 7

   Cook the carrots & beans in some boiling water for 7 mins, or until tender. Drain well.

8. 8

   Add the corn & tomatoes to the frying pan along with the mustard & herbs, season well and add the carrots & beans.

9. 9

   Carefully remove the dish from the oven and pour in the batter.

10. 10

    Spoon the vegetables into the centre, return to the oven & cook for 30-35 minutes until the batter has risen and set.

11. 11

    Serve immediately.