Saturday, 22 January 2011

Roast Vegetable Toad-in-the-Hole with Red Onion and Redcurrant Gravy

This recipe arrived with the Riverford Seasons Veg box yesterday and I knew we had to have it - as well as using up a lot of leftover root veg, it was a great meat-free main course.  For 2, simply roast some root veg, about a kilo in total - I used carrot, parsnip and swede, and also added a leek, an onion, a big mushroom, and the remains of a red pepper and some butternut squash.  About 40 minutes in a hot oven with a couple of tablespoons of olive oil and fresh thyme.  Pour over a batter made with 75g plain flour, 1 large egg, 100ml of milk and 25ml of water.  Season well and pour the batter over and around the roasted veg, and bake for 30 minutes until puffed and crisp.  I served this with an onion gravy made by slowly sauteeing a large sliced red onion in a little oil, with a teaspoon of sugar.  When soft, add a teaspoon of flour, then stir in about 250ml of veg stock.  Bring to the boil, add a splash of soy sauce, some red wine if you have it, and a good teaspoon of redcurrant jelly.  Serve with the toad. 


  1. This sounds completely scrummy. Is it of your own inventing?

    J x

  2. Hi Joy! No, it is from Riverford Organics. Their cookbook and weekly recipes are so inspiring and we are eating much less meat as a consequence, which can only be a good thing. Here is a link to the recipe. I gussied up the gravy a little as I wanted something a bit piquant to perk up the delicious but essentially stodgy toad. This was such a cheap and satisfying meal, we are bound to make it again with all sorts of variations in the veg.