Quorn sausage and vegetable toad in the hole recipe

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  • Serves 4
  • 15mins to prepare and 40mins to cook
  • 490 calories / serving
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HE TOADINTHEHOLE

To make the batter, place the eggs in a mixing bowl with the milk, flour, dried herbs and salt. Whisk well until you have a smooth creamy batter - you can blitz this in a food processor if preferred. Chill for 30 minutes. Preheat the oven to 400F/200C/Gas mark 6. Toss the oil with the sausages, onion wedges and courgettes and spread into a large oven proof dish, cook in the oven for 10 minutes. 

Carefully remove from the oven and pour the batter over, return to the oven for 30 to 35 minutes until well risen, puffed up and golden. Serve at once

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  • Ingredients

  • 3 large eggs
  • 300ml semi skimmed milk
  • 100g plain flour
  • 0.5tsp dried mixed herbs
  • pinch of salt
  • 3tbsp sunflower oil
  • 8 quorn cumberland sausages
  • 1 red onion, peeled and cut into thin wedges
  • 1 red pepper, deseeded and cut into chunks
  • 2 medium size courgettes, wiped and cut into chunks
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  • Energy 2054kj 490kcal 25%
  • Fat 24g 34%
  • Saturates 4g 20%
  • Sugars 10g 11%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 42.8g Protein 27.6g Fibre 7g

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