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Ingredients requirements - Veggie Toad in the Hole with red onion and mustard:
- Prepare 5-6 Linda McCartney’s Red Onion & Rosemary Sausages
- Prepare 1 medium red onion
- Require 115 g of flour
- You need 2 tsp mustard powder
- Get 1/4 tsp - salt
- You need 1 tsp of fresh or dried thyme
- Need 3 for eggs
- You need 285 ml milk
- Prepare 2 tbsp wholegrain mustard
- Get Pepper
- Give Olive oil
- Need for Greens (I used tenderstem broccoli and green beans)
- Make ready - Onion gravy (should have made my own… But I used Bisto)
Veggie Toad in the Hole with red onion and mustard making process:
- Sieve the flour, mustard powder and salt into a mixing bowl. Add the eggs one at a time and whisk into the dry mixture. Add the milk a little at a time while whisking.
- Stir in the wholegrain mustard, thyme and a good grind of pepper. Leave to rest in the fridge for at least 30 mins (longer is better).
- Heat oven to 220°C. Pour a glug of oil into a heavy roasting dish and let it heat up in the oven. I used a small rectangular stoneware dish.
- Cut the red onion into 8 wedges. Add this and the sausages to the very hot pan and return to the oven for 5 mins.
- Turn the sausages and onion and pour over the batter. Return to the oven for 20-30 mins.
- Test that it is cooked all the way though by using a skewer to see if any batter sticks.
- Serve with some steamed green and onion gravy.
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