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- Toad-in-the-Hole with Squash, Sage and Kale
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Search results for 220 g of white spelt or plain white flour
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Search results for 500 g of squash, cut into thin wedges (or use leftover cooked carrot, sweet potato, beetroot or cauliflower)
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Search results for 100 g of sliced kale (or use spinach, cavolo nero, chard or cabbage)
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Ingredients
- 220 g of white spelt or plain white flour
- 3 medium eggs, lightly beaten
- 300 ml of milk (any will do)
- 1 red onion, cut into 6 wedges
- 500 g of squash, cut into thin wedges (or use leftover cooked carrot, sweet potato, beetroot or cauliflower)
- 4 tbsp of olive oil
- 100 g of sliced kale (or use spinach, cavolo nero, chard or cabbage)
- 18 sage leaves
- 1 cauliflower, florets and stem roughly chopped
- 3 garlic cloves, crushed or grated
- 50 g of unsalted butter
- 350 ml of veggie gravy, to serve (optional)