Thursday, 17 April 2014

Roast in the Hole

This was something a little bit different and a very easy way to pack loads of veg into toad in the hole! The original recipe uses chicken thighs and that would be just as delicious. You could also play around with the veg you want to use. Most veg tastes really good roasted so the world is your oyster. Lovely served with lashings of gravy or brown sauce.

Roast in the Hole (adapted from Belleau Kitchen)
(Serves 4)

8 sausages
2 large carrot, sliced
3-4 parsnips, sliced
1 onion, chunkily sliced
1 head of broccoli, cut into florets
1 tsp dried thyme
salt and pepper
calorie controlled cooking spray
2 eggs
100g plain flour
6fl oz milk
4fl oz water
Salt and pepper

Pre-heat the oven to 180C

Put all the veg into a roasting tin, season well  and add the herbs, then spray over the cooking spray, toss a few times until the veg is coated. Lay the sausages on top.

Cover with foil and bake in the oven for 20 mins or until the veg are soft, then remove the foil and roast for a further 15 mins until the sausages are browned.

Meanwhile, make the Yorkshire pudding batter. In a large bowl beat the eggs into the flour, then add the milk and water, season and beat well. Pour this over the veg and sausages and place back in the oven for another 20-30 mins until the batter has risen and turned golden brown. Serve.

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