Skip to content
Lighter toad-in-the-hole recipe

Lighter toad-in-the-hole recipe

68 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.

See more Family favourites

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus