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.