Vegetable toad in the hole
I’m so lucky to not have any food allergies or intolerances. Well, I can’t really tolerate peas… but that’s more just me being fussy than anything else (the teeeextuuuure, yuck). Luckily, nothing actually makes me sick.
But unfortunately, food intolerances seem to be more common than ever, and I’m sure some of you guys aren’t great at digesting dairy (or you know someone who isn’t). If so, I have a really exciting product to tell you about today – a2 Milk™.
Let me tell you a little bit of the science behind a2 Milk™. Milk contains two different kinds of protein – A1 and A2. It’s usually the A1 protein in milk that causes people problems, but apparently it was human domestication that triggered cows to start producing the A1 protein – some cows are still naturally A1-free. a2 Milk™ comes from cows who naturally produce only the A2 protein, meaning it’s much easier to digest. It’s fascinating stuff – you can find out more about the A1 and A2 proteins on the a2 Milk™ website.
A recent study has even shown that switching to a2 Milk™ led to higher levels of a the antioxidant GSH (which has been linked with many health benefits), compared to drinking regular milk.
I may have a science degree (Psychology), but it’s been a while, so I’ll let you read the study yourself if you’re interested in looking at it in more detail.
Anyway, the point is: a2 Milk™ tastes just like regular milk, but it could be a game-changer for people who struggle with dairy. I would definitely give it a try if you’ve ever had any issues with milk!
I used the milk to make a classic British toad in the hole – basically (vegetarian) sausages cooked in a giant Yorkshire pudding. I livened it up with some roasted veggies for extra colour and flavour. Served with mashed potato and lashings (and lashings…) of gravy, toad in the hole makes a pretty amazing dinner. Took me back to my childhood!
Vegetable toad in the hole
- 175 g plain flour (~ 1 1/3 cups)
- 2 eggs
- 250 ml milk (~ 1 cup)
- Black pepper
- 1 tbsp oil
- 4 vegetarian sausages
- 1/2 slices medium courgette (zucchini), cut into 1cm
- 1 red pepper, cut into wedges
- 3-4 medium mushrooms, halved or quartered
- 1 red onion, cut into wedges
- Heat the oven to 190°C (Gas Mark 5 / 375°F).
- First, prepare the Yorkshire pudding batter. Sift the flour into a large bowl, and add the eggs and a small amount of the milk. Whisk until smooth, then add the remaining milk a little at a time. You should end up with a thin pancake batter. Season with salt and pepper, and set aside.
- Drizzle the oil into a large baking dish (mine measured around 9 inches square), and add the vegetarian sausages. Bake them according to the instructions on the packet. They don't need to be fully cooked - it should be fine to cook them for around 2/3 of the recommended cooking time, as they will continue to cook later. I cooked mine for around 15 minutes.
- When the sausages are most of the way cooked and the oil is very hot, remove the sausages from the pan. Pour the Yorkshire pudding batter into the dish, and top with the sausages and prepared vegetables.
- Return to the oven and cook for a further 45 minutes, or until the Yorkshire pudding is browned and well risen. Cut into quarters to serve.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.