I am a bit of a fan (more than a bit) of Gill Meller. My Goodery organic veg box means I always have a great selection of organic vegetables.
There are many possible adaptations – cauliflower and cumin, tomato and parmesan, scorched tenderstem broccoli with gorgonzola, roasted onion. Why not give it a try?
This is my ‘not toad in the hole’ adapted from Gill Meller’s recipe with thanks.
INGREDIENTS
Sliced onion
Tomatoes
Mushrooms
Garlic
Parmesan shavings
Two eggs
250ml milk
Two heaped tablespoons plain flour
Salt
METHOD
Make the batter by beating together the eggs, flour, salt, milk until its frothy. Then leave it whilst you prepare the other ingredients.
Set the oven to 220C . Add 2tbsp olive oil in the bottom of your roasting dish of choice. Add the onion, tomato and mushroom. The aim is to slightly scorch these whilst the oven comes to temperature.
When the oil is smoking, add the batter to the hot roasting dish plus the chopped garlic – season – and return the dish to the oven for 15-20 minutes. Bake till golden. As with all Yorkshires, sometimes they have a great rise and sometimes not. Because of the filling, this one probably won’t be a Pagoda!
That is it!
I served it with sprouting broccoli and mash mixed with olive oil and a good grating of parmesan. And gravy!
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