Vegetable Toad In The Hole - cooking recipe

Ingredients

Batter
3/4 cup plain all-purpose flour
2 eggs, beaten
3/4 cup milk
2 teaspoons coarse grain mustard
2 tablespoons vegetable oil
Filling
2 tablespoons butter
2 garlic cloves, crushed
1 onion, cut into 8
75 g baby carrots, halved lengthways
50 g green beans
50 g canned sweetcorn, drained
2 tomatoes, seeded and cut into chunks
1 teaspoon coarse grain mustard
1 tablespoon chopped mixed herbs

Preparation

Preaheat oven to 200degC
To make batter:
sieve the flour & a pinch of salt into a largge bowl, make a well in the centre & beat in the eggs & milk, stir in 1 tsp of mustard & set aside.
Pour the oil into a large shallow ovenproof dish and heat in oven for 10 minutes.
To make filling:
Melt the butter in frying pan (skillet) and saute the onion & garlic for 2 mins, stirring.
Cook the carrots & beans in some boiling water for 7 mins, or until tender. Drain well.
Add the corn & tomatoes to the frying pan along with the mustard & herbs, season well and add the carrots & beans.
Carefully remove the dish from the oven and pour in the batter.
Spoon the vegetables into the centre, return to the oven & cook for 30-35 minutes until the batter has risen and set.
Serve immediately.