This hearty twist on toad-in-the-hole will please vegetarians and meat-eaters alike – serve with onion gravy for the ultimate comfort food
- Serves 4
Nutrition per serving
- 75ml sunflower or vegetable oil
- 140g plain flour
- 300ml milk
- 2 large eggs
- handful sage, finely chopped
- 4 flat mushrooms, each sliced into 4
- 200g tub half-fat crème fraîche
- 1 garlic clove, crushed
- 2 tbsp wholegrain mustard
Heat oven to 200C/180C fan/gas 6. Pour the oil into a baking dish, about 20 x 30cm, and put in the oven for 10 mins to heat up.
While the oil heats, put the flour in a large bowl and make a well in the centre. Beat together the milk and eggs, and pour into the well gradually, whisking all the time, until a batter is formed. Season and stir in the sage.
Remove the dish from the oven, carefully pour in the batter and top with the thick slices of mushroom. Return to the oven for 15-20 mins until the batter is golden and puffy, and the mushrooms are cooked.
While the dish is in the oven, mix the crème fraîche, garlic and mustard together in a small pan. Heat gently over a very low heat so it doesn’t split, season and serve on the side.