VEGETARIAN TOAD IN THE HOLE

This can be eaten for brunch or afternoon tea. Add your own vegetables and herbs to suit your taste.

INGREDIENTS

• 150 g plain flour
• 2 eggs
• 260 ml mixture of milk and water
• salt, pepper

Make the batter, set aside.

• 4 tbsp olive oil
• 1 red onion, sliced
• 1 small aubergine,chopped
• 1 courgette, chopped
• 100 g mushrooms, sliced
• 50 g parsley, chopped
• salt,pepper to taste
• 3 tbsp black olives.

METHOD

First make the batter by sifting the flour into a bowl. Add the eggs and incorporate with milk, water, salt ,pepper and flour. Whisk it well with a hand held whisk or electric blender. Set aside.

Mix all the chopped vegetables in a non stick pan with olive oil and lightly brown on a high heat for 3- 5 minutes. Then add the olives, salt and pepper to taste. Transfer the vegetables mixture into a greased baking tray, heat in the preheated oven for 5-7 minutes until the tray is hot and ready for the batter. Then add the batter over the vegetables and cook on 220C, 425F, gas mark 7 for 30 minutes or until it rises and becomes crisp. Cook on the highest shelf. Serves 6-8.

Use half of ingredients to serve 4.