Ingredients - serves 4
4 tbsp olive oil
250g flour
2 tsp baking powder
1/2 tsp sea salt
550ml plant milk
8 sausages - I used ones from Goodlife
Serve with mustard
2 onions (chopped)
8 parsnips
2 tbsp olive oil for parsnips - I used Bertolli
salt and pepper for parsnips
Method
Preheat the oven to 220C/200C Fan
Slice the parsnips into chip size and mix with oil, salt and pepper, cook until crispy - about 40 minutes
Pour the oil into a metal roasting tin, Put in the oven and heat for 5 minutes.
Meanwhile, mix the flour, baking powder and salt in a mixing bowl. Add 200ml of the milk and whisk until smooth. Add the remaining milk and mix until thoroughly combined. Add the onions.
Carefully take the tin with the hot oil out of the oven; it will be extremely hot. Add the sausages to the tin, spaced apart from each other, then return to the oven for 2 minutes.
Take the tin carefully out of the oven once more and pour over the batter. Return the tin to the oven and cook for 30 minutes, or until the batter is risen, golden brown and hot throughout. (The batter will be more doughy and heavier than a traditional toad-in-the-hole.)
Serve with mustard and parsnip fries
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