“Eat your Greens” Toad-in-the-Hole

Great Britain


Why should meat eaters have all the fun when it comes to Toad-in-the-Hole? This is a fabulous vegetarian version that even the pickiest eater will enjoy. Made the same way as a normal Toad but with Tenderstem®, sweet potatoes, shallots, onions, carrots, sun-dried tomatoes and cherry tomatoes in place of the bangers. Serve with steamed seasonal veggies and creamy gravy for a hearty, healthy and tasty main meal.


  • Yorkshire Pudding Batter
  • 1 *teacup of eggs
  • 1 *teacup of plain flour
  • ½ *teacup of water
  • ½ *teacup of milk
  • Salt and pepper


  • 1 large sweet potato, peeled and diced
  • 2 large carrots, peeled and diced
  • 2 shallots, peeled and quartered
  • 4 sun-dried tomatoes in oil, drained and roughly chopped
  • 1 large red onion, peeled and diced
  • 100 g Tenderstem®, roughly chopped
  • 12 cherry tomatoes
  • 2 to 3 tablespoons vegetable oil, or oil from sun-dried tomatoes


  1. Pre-heat oven to 230°C/450°F/Gas mark 8.
  2. Yorkshire Pudding: Empty the flour, salt & pepper into a large roomy bowl. Make a dip in the centre and add the beaten eggs bit by bit, mixing as you go along. Add the water/milk mixture gradually and whisk in between each addition. Keep whisking until all the liquids have been added. The batter may still be lumpy - this does not matter. Cover and leave to rest for up to 1 hour.
  3. Place all of the prepared vegetables, except the cherry tomatoes, into a large ovenproof baking tray or dish; spoon the oil over the vegetables and turn them over to coat.
  4. Roast the vegetables in the pre-heated oven for 20 to 25 minutes until they are soft but still retain their shape and are starting to brown around the edges.
  5. Add the cherry tomatoes and then pour the Yorkshire pudding batter over the veggies and cook for a further 20 to 25 minutes until the pudding is well risen and golden brown. DO NOT open the oven for the first 10-15 minutes or the pudding will DROP.
  6. Cut into squares and serve immediately with gravy and steamed vegetables.

*A teacup usually holds 150ml to 180ml