We have been making a conscious effort to eat less meat and dairy at home, but without blindly inflicting our choices on our children, which means I regularly make more than one dish at a time. Throw in a fussy eater and there is literally one meal that we all eat – Toad in the Hole, made using Quorn sausages.
I found this recipe for Quorn toad in the hole recently and will be making it tonight. I love that it includes root veg, which I can distribute over one side of the baking tray meaning that my fussy boy can still just have sausages and “Yorkshire cake”, as he calls it. I intend to serve it with pesto mash and broccoli. The ingredients for the main dish are as follows:
1 pack Quorn sausages
300g of mixed root vegetables, peeled and diced
½ red onion, sliced
2 tbsp of oil
6 heaped tbsp of plain flour (50g)
3 large eggs
200mls skimmed milk
2 tsp baking powder
For the method, simply make a batter as usual, par boil the vegetables for seven minutes, heat the oil in a large baking tray and roast the sausages and veg for five minutes before pouring in the batter mixture. Cook for about half an hour at 200 degrees.
I will be scouring the Quorn website later today for more recipe inspiration and hope that I can find another dish or two that will cater to my awkward little family. For more information on Quorn products and ethos, visit https://www.quornfacts.com