Root Vegetable Toad-in-the-Hole . . . have you tried it yet?

Toad in the hole has been served since the 18th century. While there is an ongoing debate as to how its name came about, it is widely accepted that the dish was developed by lower-income families as a way to get the most out of what was an expensive commodity back in the day: meat.

Toad in the hole makes for a versatile dish. While the classic English banger (sausage) has ensconced itself as the most commonly used meat that goes in it, recipes exist for toad in the hole that includes offcuts of beef, as well as mutton and lamb kidneys. Literally any meat can be used to make toad in the hole given its simple construction of batter with a protein source poking out at the middle.

During World War II and immediately after it, the dish would feature the inexpensive meat that fed the Allied war effort: spam. However, it did not dislodge the English banger (sausage) as the preferred and beloved protein source that goes with it to this very day.

Yes, Toad-in-the-hole is a British family favourite, and the version I share today makes the most of seasonal root vegetables like red onion and carrots plus autumnal squash and Tenderstem broccoli. Make it in one big tin and let the whole family take a piece and tuck in, delicious 😋

Ingredients

Serves Six
3 tbsp vegetable oil
3 long, thin carrots, scrubbed and halved lengthways
1 red onion, cut into thin wedges
200g butternut squash, peeled and sliced into 1cm-thick half-moons
3 garlic cloves, bashed
100g plain flour
4 large eggs
125ml milk
2 rosemary sprigs, finely chopped
100g Tenderstem broccoli
1 tsp balsamic vinegar
optional - mashed or roast potatoes or mashed swede/rutabaga
For the gravy
1 tbsp vegetable oil
2 red onions, finely sliced
2 garlic cloves, crushed
2 tbsp plain flour
1 vegetable stock cube, made up to 650ml
1 tbsp balsamic vinegar

Method
1. For the gravy, heat the oil in a saucepan over a low-medium heat and fry the onions, uncovered, with a pinch of salt for 20 mins, stirring regularly, until caramelised.
2. Meanwhile, preheat the oven to gas 7, 220°C, fan 200°C. Put the oil in a large ovenproof frying pan, shallow casserole dish or baking tray. Add the carrot, onion, squash, and garlic. Season; toss well. Roast for 15 mins.
3. Whisk the four and eggs in a bowl with a pinch of salt until a smooth, thick paste forms. Gradually add the milk, whisking to make a thin batter with a similar consistency to single cream. Stir in the rosemary.
4. For the gravy, add the garlic to the onions and cook for 1 min, then sprinkle over the four and mix well. Stir in the stock, season and add the vinegar. Simmer, uncovered, over a low heat for about 20 mins.
5. Remove the pan from the oven, add the broccoli and pour the batter around the veg. Roast for 25 mins until golden, well risen and puffed. Brush any exposed veg with the vinegar. Serve with the gravy and some potatoes/mashed swede, if you like.

Each serving contains
Fat 15g Protein 9.2g Carbs 28g Fibre 4.3g

Cook's tips
i) Use any firm veg you’ve got in the fridge. Parsnips, leeks and fennel all work well.
ii) If you don't have red onions, you could use white, brown or spring onions (scallions).
From original recipe here

You may also like to see this alternative lower carb recipe for toad in the hole here

~ wishing you an enjoyable day ~

You will find a variety of articles and recipe ideas within this blog, not all may be suitable for you.  Always take account of your personal circumstances, needs, illnesses and medication you may be taking. Any allergies, or underlying health issues must always be taken into account. If you are a diabetic (more about this here) and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health it is always advisable to consult your Doctor or health care team.

All the best Jan