Cooking time
Serves4 people

The ultimate veggie version of toad-in-the-hole. It's made with a mix of tender root veg, You can use whatever veg you have in your box. Cover them in a rosemary-scented batter. And bake till golden and puffy. Serve with caramelised onion gravy. Cosy. Comforting. A traditional favourite.

38 ratings


  • 2 rosemary sprigs
  • 150g plain white flour, plus 2 tbsp
  • 2 eggs
  • 300ml full cream milk
  • 2 large onions
  • 50g butter
  • 1 bay leaf
  • 500g mixed root vegetables, such as carrots, beetroot, celeriac & swede
  • 2 tbsp balsamic vinegar
  • 600ml hot vegetable stock

Prep: 30 mins | Cook: 60 mins

Buy the ingredients to start making your own
Add Ingredients To Basket


1. Make the batter: finely chop the leaves from 2 sprigs of rosemary. Sift the flour in a bowl. Season with salt and pepper. Add the chopped rosemary. Make a well in the centre.
2. Crack the eggs into a jug. Add the milk and whisk together. Pour the milk into the flour and whisk together, slowly drawing more flour into the liquid with your whisk till you have a smooth batter. Cover the bowl with a clean tea towel. Set aside to rest.
3. Preheat your oven to 220°C/Fan 200°C/Gas 7. Line a 35cm x 20cm roasting tin with baking paper.
4. Finely slice the onions. Melt the butter in a pan and add the sliced brown onions. Drop in the bay leaf. Gently cook over a medium-low heat for 45 mins, stirring often, till the onions are well browned, soft and sticky. If they start to dry out while cooking, either add extra butter or a ladleful of water. Season with salt and pepper.
5. Meanwhile, scrub, peel and chop the root veg into equal-sized pieces, about as long as a finger. Add the chopped veg to the roasting tin. Drizzle over 3 tbsp oil and season with salt and pepper. Toss to coat. Roast for 30 mins or till the veg are softened with a bit of colour.
6. Take the tin out of the oven. Ladle over the batter. Return the tin to oven and bake for 20 mins, or till the batter has puffed up and is golden.
7. While the Veg-in-the-Hole bakes, remove the bay leaf from the onions. Add 2 tbsp flour and cook, stirring, for 2 mins. Pour in the balsamic vinegar. Turn the heat up and bubble for 2 mins, stirring often, till the vinegar has reduced by half. Pour in the vegetable stock and bring to the boil. Turn the heat down and simmer for 8-10 mins till the gravy has thickened a little. Taste and add a pinch more salt and pepper, if you think it needs it.
8. Serve the Veg-In-The-Hole in slices with the onion gravy. Delicious with mashed potatoes and your favourite green veg.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop