Anna Jones’ recipe for vegetarian toad in the hole with mustard and ale gravy | Food (2024)

I remember walking past a cafe in LA where everyone on every table had left their bread untouched: my heart felt sad. To me, there is nothing better than good, warm bread and butter, double-cooked chips or a bowl of buttered pappardelle.

So it is with a happy heart that I introduce you to my double-carb toad in the hole. Crisp, fluffy Yorkshire pudding encases the second carb – golden, olive oil-kissed bread – with some roast onions and squash for good measure. All with a killer gravy to coat it. I don’t think I’ve ever been this excited about a recipe.

Squash and poppyseed toad in the hole (pictured above)

Two carbs, no apologies. If I ever write an album, this will be the title. You can swap up the veg here: most root veg will work well instead of the squash, and leeks will work instead of the onions. Just make sure they are well roasted and not wet, as this will affect the rise of the Yorkshire.

Prep 15 min
Cook 1 hr 15 min
Serves 4

Heat the oven to 190C (170C fan)/gas 5. Put the squash, onion and fennel seeds in a large roasting tray with three tablespoons of oil, and season. Roast for 30-40 minutes, until everything is really soft and golden.

Meanwhile, in a bowl or large jug, whisk the eggs, flour, milk, poppy seeds, herbs and a good pinch of salt and pepper, until you have a smooth batter. Set aside to rest until the veg are ready.

Once cooked, remove the onions and squash from the oven and add a quarter to a frying pan to make the mustard and ale gravy (see below).

Carefully remove the dish from the oven and, working quickly so the oil stays hot, pour the batter evenly over the hot veg and oil. Top with chunks of bread and a few extra sprigs of rosemary, and bake for 20-25 minutes, until risen, golden and crisp – do not open the oven door in the first 20 minutes or the yorkshire crust will not rise well.

Meanwhile, make the gravy and steam some greens. When the toad in the hole is ready, remove from the oven and serve immediately.

Mustard and ale gravy

Prep 5 min
Cook 15 min
Serves 4

Add a tablespoon of plain flour and mix in. Add the ale, little by little, stirring with each splash, until you have a thick, creamy gravy. Simmer for a few minutes, season well, then add the remaining butter, the mustard and parsley.