Name: Toad in the veg patch
Total time: 1 h
Yield: Serves 4
Ingredients: 125g carrots, peeled, halved and cut into wedges; 1 red onion, cut into 8 wedges; a good glug olive oil; 8 sausages; 125g long-stemmed broccoli, tough bottom stalks peeled off, trimmed and split lengthways; 16 cherry tomatoes; 150ml whole milk; 110g plain flour; 1 tsp English mustard powder; a pinch sea salt flakes; 2 eggs, beaten; a sprig rosemary, leaves picked and roughly chopped, plus extra to serve

125g carrots
peeled, halved and cut into wedges
1 red onion
cut into 8 wedges
a good glug olive oil
8 sausages
125g long-stemmed broccoli
tough bottom stalks peeled off, trimmed and split lengthways
16 cherry tomatoes

BATTER

150ml whole milk
110g plain flour
1 tsp English mustard powder
a pinch sea salt flakes
2 eggs
beaten
a sprig rosemary
leaves picked and roughly chopped, plus extra to serve

Method

step 1
Heat the oven to 220C/fan 200C/gas 7. First, make the batter. Tip the milk, flour, mustard powder, salt, eggs and 150ml of water into a blender (this won’t work in a food processor) and briefly whizz together until just combined. Stir in the rosemary leaves and set aside.
step 2
Put the carrots and red onion into a large, shallow roasting tin with the olive oil and some salt and pepper. Swirl the tin around to coat. Spread everything out in a single layer, then nestle in the sausages among the veg. Roast at the top of the oven for 15 minutes.
step 3
Turn over the vegetables and sausages, add the broccoli and roast for a further 5 minutes. Remove from the oven and scatter over the cherry tomatoes.
step 4
Give the batter a quick stir, then pour it over the vegetables. Return to the oven for a further 25-30 minutes or until the batter has risen and is deep golden brown.
step 5
Serve scattered with a few sea salt flakes and some extra sprigs of rosemary. This is also good served with mustard.