Vegetarian carrot toad in the hole - delicious. magazine

Ingredients

• 180g plain flour
• 3 large free-range eggs
• 280ml whole milk
• 2 tbsp wholegrain mustard
• For the filling
• 300g baby heritage carrots
• 2 red onions, peeled, cut into wedges
• 1 red chilli, deseeded, finely sliced (or leave in seeds for more heat)
• 1 tsp sumac or paprika
• 4 tbsp olive oil
• Ready-made onion gravy to serve (optional)
• You’ll also need
• Deep 30cm x 20cm roasting tin