This dish is a hearty and flavorful take on the classic British comfort food. It features vegetarian sausages nestled in a Yorkshire pudding batter, creating a warm and satisfying meal. The addition of a rich mustard and ale gravy elevates the flavors to new heights.
SQUASH AND POPPY SEED TOAD IN THE HOLE
Prep: 15 min
Cook: 1 hr 15 min
Serves: 4
Ingredients
- 1 butternut squash (approx. 1kg), peeled and cut into 2cm chunks
- 4 red onions, peeled and cut into sixths
- 1 tbsp fennel seeds
- Olive oil
- Salt and pepper
- 3 eggs
- 115g plain flour
- 285ml milk
- 1 tbsp poppy seeds
- 2 sage leaves, finely chopped
- 1 sprig rosemary, leaves picked and finely chopped, plus extra sprigs for garnish
- 100g sourdough bread, crusts removed and torn into 2cm chunks
Method
- Preheat the oven to 190°C (170°C fan)/gas mark 5. Arrange the squash, onions, and fennel seeds in a large roasting tray. Drizzle with three tablespoons of olive oil, season with salt and pepper, and roast for 30-40 minutes, until soft and golden.
- While the vegetables roast, prepare the batter. In a bowl or large jug, whisk together the eggs, flour, milk, poppy seeds, sage, rosemary, and a generous pinch of salt and pepper until smooth. Set aside to rest.
- Once the vegetables are roasted, set aside a quarter of the squash and onions to use in the mustard and ale gravy (see below).
- Increase the oven temperature to 230°C (210°C fan)/gas mark 8. Transfer the remaining squash and onions to a high-sided 20cm x 25cm baking dish. Add five tablespoons of olive oil and heat the dish in the oven for 5-10 minutes until the oil is very hot and the oven is fully preheated.
- Quickly pour the batter evenly over the hot vegetables and oil, ensuring the oil stays hot. Scatter the sourdough chunks and a few rosemary sprigs over the top, then bake for 20-25 minutes. Avoid opening the oven during the first 20 minutes to allow the batter to rise properly.
- While the toad in the hole bakes, prepare the gravy and steam some greens.
- Once golden, risen, and crisp, remove the toad in the hole from the oven and serve immediately.
Enjoy this comforting twist on a classic dish!
MUSTARD AND ALE GRAVY
This rich and flavorful gravy is the perfect accompaniment to the squash and poppy seed toad in the hole. It uses some of the roasted vegetables from the recipe, but if making the gravy on its own, roast the veg at 200°C (180°C fan)/gas mark 6 for 35-40 minutes first.
Prep: 5 min
Cook: 15 min
Serves: 4
Ingredients
- ¼ roasted squash (reserved from the toad in the hole recipe)
- 1 roasted red onion (reserved from the toad in the hole recipe)
- 25g butter
- 1 tbsp plain flour
- 400ml good-quality ale
- Salt and black pepper, to taste
- 1 tsp Dijon mustard
- Small bunch of parsley, finely chopped
Method
- Place the roasted squash and onion in a saucepan over medium-high heat with half the butter. Mash the squash using the back of a fork until smooth.
- Stir in the flour and cook for a minute to form a roux. Gradually add the ale, a little at a time, stirring well after each addition to create a thick, creamy consistency.
- Simmer the gravy for a few minutes, then season generously with salt and black pepper.
- Stir in the remaining butter, mustard, and chopped parsley. Mix well and cook for another minute to combine the flavors.
Serve this hearty gravy warm, generously ladled over the toad in the hole or any other roasted dishes.
