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Lighter toad-in-the-hole recipe

72 ratings

This toad-in-the-hole recipe adds earthy sage and plenty of veg to the batter – red onions, yellow pepper, peas and tomatoes – for a lighter and more colourful dish that the whole family will love. See method

Serves 4
5 mins to prepare and 50 mins to cook
406 calories / serving

Ingredients

100g plain flour
2 free-range eggs, beaten
150ml skimmed milk
1 tbsp chopped sage leaves
2 red onions, cut into 8 wedges each
1 large yellow pepper, deseeded and cut into 8 slices
1 tbsp olive oil
8 Healthy Living Cumberland sausages
8 cherry tomatoes
75g fresh or frozen peas, defrosted
220g pack Tenderstem broccoli
1 chicken gravy pot (from a 112g pack)

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1710kj
406kcal 20%
Fat
13g 19%
Saturates
4g 18%
Sugars
13g 14%
Salt
2g 34%

of the reference intake
Carbohydrate 42g Protein 30.5g Fibre 7.6g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Put the flour in a bowl, season, and gradually whisk in the eggs and milk to make a smooth batter. Stir in the sage and set aside.
Put the onions and pepper in a 22 x 28cm ovenproof baking dish and drizzle over the oil. Roast for 10 mins, then add the sausages, tomatoes and peas and roast for a further 10 mins. Remove from the oven, pour over the batter and cook for a further 30-35 mins until puffed and golden.
Meanwhile, steam the broccoli for 5-6 mins until tender. In a small pan, mix the gravy pot with 220ml cold water and bring to the boil, stirring constantly. Simmer for 1 min. Serve the toad-in-the-hole with the broccoli and gravy.

See more Family favourites