Serves :

4

This is just as lovely as the sausage version and you can use any veg you want. It is especially good if you have stuff you haven’t managed to use up from last week’s shop yet.

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Ingredients :

• Approx 1 kg chopped mixed veg such as parsnips, squash, carrots, swede, red pepper, broccoli, celeriac, onions etc
• Thyme or rosemary leaves (dried if you don’t have fresh available)
• 75g plain flour
• 1 egg
• 100ml milk (rice milk works here if dairy free, omit the water)
• 25ml water
• salt and pepper

Instructions :

1. Place the flour in a large bowl and make a well, add the egg and some milk and mix in, continue to add the milk and water until you have a smooth batter.
2. In a baking dish toss the veg in a little olive oil, add the herbs and seasoning then roast at 180°C for about 15 mins.
3. Once almost cooked remove from the oven, add a bit more oil to the dish if needed, turn the oven up to 220°C and place dish back in the oven until the oil is hot.
4. Pour the batter over the cooked veg and cook for 25 mins until browned on the top. Serve with onion gray if you wish.