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Air-fryer roasted vegetable toad-in-the-hole recipe

1 rating

Use your air-fryer to make this vibrant veggie toad-in-the-hole. We love this served with mash and onion gravy, then use any leftover roasted veg to make some super-tasty nachos for tomorrow's dinner. See method

Serves 4
Takes 50 mins
237 calories / serving
Vegetarian

Ingredients

70g plain flour
2 eggs
125ml semi-skimmed milk
1 butternut squash, peeled, deseeded and cut into 1cm chunks
1½ tbsp olive oil
1 courgette, cut into 1cm half moons
1 red pepper, cut into 2cm chunks
2 red onions, cut into 2cm wedges
1 tsp smoked paprika
½ head broccoli, broken into florets
200g frozen peas
5g fresh parsley, finely chopped
onion gravy, to serve (optional)
mashed potato, to serve (optional)

1 of your 5-a-day and high in vitamin C

Each serving contains

Energy
995kj
237kcal 12%
Fat
8g 12%
Saturates
2g 10%
Sugars
8g 9%
Salt
0.2g 3%

of the reference intake
Carbohydrate 25.5g Protein 12g Fibre 5.9g

Method

Put the flour in a jug or bowl, make a well in the centre; crack in the eggs. Gradually whisk in the milk until a smooth batter forms. Chill until needed.
Meanwhile, remove the shelf from the air-fryer if there is one. Tip the squash into the base with ½ tbsp olive oil, toss to coat, then cook at 200°C for 8 mins. Stir in the courgette, pepper, onions and smoked paprika, then cook for another 15 mins, stirring occasionally, until the squash is tender. Tip into a bowl and set aside.
Drizzle 1 tbsp oil in the base of the air-fryer and heat at 200°C for 30 secs. Pour over the batter, then scatter a third of the roasted veg on top, reserving the rest for the nachos (see step 4). Cook for 13 mins without opening the drawer.
Bring a pan of water to the boil and cook the broccoli for 4-6 mins, adding the peas for the last 3 mins; drain well. Sprinkle the parsley over the toad-in-the-hole and serve with the veg, and onion gravy and mashed potato, if you like. Use any leftover veg to make these colourful nachos.

Tip: To cook in an oven, preheat to gas 7, 220°C, fan 200°C and roast the squash for 10 mins before adding the other veg and cooking for 25-30 mins until tender. Preheat a drizzle of oil in a 22cm square roasting tray in the oven, pour in the batter, scatter over the vegetables and cook for a further 25-30 mins until golden and risen.

See more Air-fryer recipes