Veggie toad-in-the-hole Juliet Sear

• 2 tbsp rapeseed oil

  Rapeseed oil

  If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

• 8 vegetarian sausages

For the batter

• 4 medium eggs

  Egg

  egg

  The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

• 325ml semi skimmed milk

  Milk

  mill-k

  One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

• 250g plain flour

1. To make the batter, beat the eggs and milk together in a bowl, add 1 tsp salt, then beat again and leave to stand for 30 mins. Tip in the plain flour and beat well with a whisk until smooth. If you can, make this 2 hrs before needed and allow to stand before pouring into the tin.

2. Heat oven to 220C/200C fan/gas 7. Pour 2 tbsp oil in a 28 x 23cm roasting tin (or a tin roughly that size), coat the sausages in the oil and roast them in the oven for about 8-10 mins.

3. Stir the batter, then remove the tin from the oven and pour the batter over the hot oil and sausages (you can do this over a low heat on the hob to keep the oil nice and hot). Put the tin back in the oven and cook for 10 mins, then turn the temperature down to 180C/160C fan/gas 4 and cook for a further 25-30 mins or until the batter is cooked through.

4. Test with a knife in the centre to check it’s cooked. Serve with the crunchy polenta roast potatoes, caramelised carrots and veggie gravy, if you like, plus some green vegetables.