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4 medium-sized carrots, peeled and cut in half lengthwise
1 leek, washed and cut into 2cm rounds
1 tsp fresh thyme, rosemary or sage leaves
3 Tbsp oil
125g self-raising flour
salt and pepper
20cm square oven dish
Heat the oven 190degC.
Toss the carrots in the oil and season with a little salt and pepper. Place the carrots in the oven dish that you will use to cook the toad in the hole in.
Place in the heated oven and roast for 10 minutes. Add the leek and herbs and continue cooking for a further 10 minutes or until the carrots are tender.
While the vegetables are cooking, make the batter by sifting the flour into a bowl, add the eggs and milk, season with salt and pepper and whisk so there are no lumps. Add the water and mix. You are wanting the consistency of cream. Set aside.
When the vegetables are tender, turn up the oven to 220degC.
Pour the batter into the hot oven dish and return to the oven. It is important to do this fast as you need the oven dish to stay very hot. Also try not to open the oven door too soon or the batter can drop.
Cook for 20- 25 minutes and the batter is golden, puffy and crisp.
Enjoy immediately. This goes very well with a good gravy.