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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 3 medium eggs, lightly beaten
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Search results for 300 ml of milk (any will do)
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Search results for 1 red onion, cut into 6 wedges
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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 4 tbsp of olive oil
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Search results for 100 g of sliced kale (or use spinach, cavolo nero, chard or cabbage)
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Search results for 18 sage leaves
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Search results for 1 cauliflower, florets and stem roughly chopped
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Search results for 3 garlic cloves, crushed or grated
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Search results for 50 g of unsalted butter
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Search results for 350 ml of veggie gravy, to serve (optional)
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- Life 2m+Product life guaranteed for more than 2 months.Lactose FreeVegetarianGluten FreeRating, 2.9 out of 5 from 73 reviews.(73)110gOrdinarily £25.45 per kilo(£25.45 per kilo)Price£2.80
- 170gOrdinarily £13.82 per kilo(£13.82 per kilo)Price£2.35
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)