Tenderstem® toad in the hole

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Looking for a veggie alternative to a British favourite? We’ve teamed up with food blogger Lavender and Lovage who has created a Tenderstem® toad in the hole, a vegetarian dish made using Yorkshire pudding batter, inspired by the region she lives in.

  • 1 hour preparation
  • 50 minutes cooking
  • 4
recipe PDF
For the Yorkshire pudding batter:
  • 1 teacup of eggs
  • 1 teacup of plain flour
  • ½ teacup of water
  • ½ teacup of milk
  • Salt and pepper
For the filling:
  • 1 large sweet potato, peeled and cut into 5cm lengths
  • 2 carrots, peeled and cut into 5cm lengths
  • 2 shallots, peeled and quartered
  • 4 sundried tomatoes in oil, drained and roughly chopped
  • 1 large red onion, peeled and diced
  • 100g Tenderstem®, roughly chopped
  • 8 cherry tomatoes
  • 2 to 3 tbsp vegetable oil
To serve:
  • 300g Tenderstem® (steamed in salted water)
  1. Pre-heat oven to 230°C

  2. To make the Yorkshire pudding batter, place the flour, salt and pepper into a large bowl. Make a dip in the centre and add the beaten eggs gradually, 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 have lumps in it, but don’t worry. Cover and leave to rest for up to 1 hour.

  3. Place the prepared vegetables (except the tomatoes) into a large oven-proof baking dish. Drizzle the oil over the vegetables and mix them to coat.

  4. Roast the vegetables in the pre-heated oven for 20-25 minutes until they are starting to brown around the edges.

  5. Add the cherry tomatoes and then pour the Yorkshire pudding batter over the vegetables. Cook for a further 20 to 25 minutes until the pudding is well risen and golden brown, resisting the urge to open the oven door for the first 15 minutes, as this will make the pudding drop.

  6. Take out of the oven and cut into squares. Serve immediately with gravy and steamed Tenderstem® with a little butter.

  7. Tip for gravy: if you have some Yorkshire pudding batter remaining, add a tbsp. of vegetable stock powder and some boiling water to mix – you will have a quick and tasty thick, creamy vegetarian gravy.

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