Vegetarian Toad in the hole

Posted On January 17, 2020 By Kathryn

Although traditionally made with sausages, this recipe is for a vegetarian toad in the hole.  The eggy batter is flavoured with punchy harissa and then loaded with courgettes, sprouting broccoli and feta cheese and, once baked, is garnished with chilli, basil and chives. I like to serve this with a delicious coleslaw of green beans, gem lettuce and radishes. This is the kind of recipe that really celebrates how versatile vegetables really are!


Photograph by Catherine Frawley


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Serves 4

200g flour

3 eggs plus 1 egg yolk

285ml whole milk

1 tbsp harissa

1 tsp dried oregano

salt and pepper

60ml olive oil

150g baby or whole courgettes, cut into generous chunks

150g sprouting broccoli

100g feta cheese, crumbled

200g green beans

2 baby gem lettuce

100g radish

1 tbsp mayonaise

2 tbsp natural yogurt

1 red chilli, finely chopped, to garnish

handful of basil leaves, to garnish

small bunch of chives, roughly chopped, to garnish


  1. Preheat your oven to 240’C, or as high as it will go. To prepare the batter, whisk together the flour, eggs, milk, harissa, oregano and a generous pinch of salt and pepper. Set aside until needed.
  2. Line a medium sized deep baking tray with parchment and pour in about 60ml olive oil - or enough to generously coat the base of the tin. It is a good idea to place this tin on a larger baking try to catch any over flowing oil or batter. Place in the oven to heat the oil until it is piping hot.
  3. Lightly dress the courgettes and broccoli in a little olive oil and season with salt and pepper. When the oil is hot, very carefully remove the baking tray from the oven. Gently pour in the batter, top with the vegetables and dot the feta cheese all over. Quickly return to the oven, and cook for 20 minutes, making sure not to open the door at any stage. It is done when it has puffed up beautifully and is golden brown in colour.
  4. Meanwhile, prepare the coleslaw. Place the slice attachment onto your food processor, and finely slice the green beans, baby gem and radish (alternatively do this by hand). Mix the mayonnaise and natural yogurt together and toss with the vegetables until evenly coated. Season.
  5. When cooked, garnish the toad in the hole with chilli ,basil and chives and and serve with the coleslaw.