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The whole family will love this twist on a classic. The batter is gently spiced with the warming flavour of Cajun Seasoning and studded with roasted veg and veggie sausages. See method
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Preheat the oven to gas 7, 220°C, 200°C.
In a large jug, whisk together the flour, Schwartz Cajun Seasoning, eggs and milk. Season and set aside.
In a medium, high-sided nonstick roasting tray (roughly 34 x 24 x 5cm) toss the peppers, onion, sausages and thyme in ½ tbsp vegetable oil and roast in the oven for 15 mins, tossing occasionally, until lightly golden. Drizzle the remaining 1 tbsp oil over the hot tray and pour the batter around the vegetables and sausage. Return immediately to the oven and roast for 25-30 mins until golden and risen, ensuring you don’t open the door prematurely.
Meanwhile, make the gravy. Heat the oil in a saucepan and fry the onion over a medium heat, stirring occasionally, for 15 mins until soft and translucent. Add the Schwartz Cajun Seasoning and plain four, cook for 2 mins, stirring continuously, then gradually whisk in the vegetable stock. Simmer for 10-15 mins and season to taste.
Serve the Cajun toad-in-the-hole with steamed Tenderstem broccoli and the onion gravy.
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