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Lighter toad-in-the-hole recipe

Lighter toad-in-the-hole recipe

71 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


  • 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

  • Fat

    13g 19%
  • Saturates

    4g 18%
  • Sugars

    13g 14%
  • Salt

    2g 34%

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


  1. 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.
  2. 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.
  3. 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.

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