Lighter Toad-in-the-Hole Recipe

This toad-in-the-hole recipe adds earthy sage and plenty of veg to the batter – red onions, yellow pepper, peas and tomatoes – for a lighter and more colourful dish that the whole family will love.

Serves 4 - 5 mins to prepare and 50 mins to cook - 406 calories / serving

100g plain flour
2 free-range eggs, beaten
150ml skimmed milk
1 tbsp chopped sage leaves
2 red onions, cut into 8 wedges each
1 large yellow pepper, deseeded and cut into 8 slices
1 tbsp olive oil
8 Healthy Living Cumberland sausages
8 cherry tomatoes
75g fresh or frozen peas, defrosted
220g pack Tenderstem broccoli
1 chicken gravy pot (from a 112g pack)

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Preheat the oven to gas 7, 220°C, fan 200°C. Put the flour in a bowl, season, and gradually whisk in the eggs and milk to make a smooth batter. Stir in the sage and set aside.

Put the onions and pepper in a 22 x 28cm ovenproof baking dish and drizzle over the oil. Roast for 10 mins, then add the sausages, tomatoes and peas and roast for a further 10 mins. Remove from the oven, pour over the batter and cook for a further 30-35 mins until puffed and golden.

Meanwhile, steam the broccoli for 5-6 mins until tender. In a small pan, mix the gravy pot with 220ml cold water and bring to the boil, stirring constantly. Simmer for 1 min. Serve the toad-in-the-hole with the broccoli and gravy.

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