• 200 g plain flour
  • 4 medium free-range eggs
  • 360 ml semi-skimmed milk
  • 1 tbsp wholegrain mustard
  • 1 tbsp olive oil
  • 2 red onions, cut into large wedges
  • 1 large red pepper, deseeded and cut into chunks
  • 200 g cherry tomatoes
  • 6 meat-free sausages


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Make the batter: put the flour in a bowl, add the eggs, then gradually beat in the milk until you have a smooth, thick batter, about the consistency of double cream. Stir in the mustard and set aside.

  2. 2

    Pour the olive oil into a 30cm x 25cm x 5cm roasting tin and heat on the hob. Add the onions, red pepper and tomatoes and cook for 5 minutes to soften. Add the sausages for the final 2 minutes.

  3. 3

    Pour the batter into the tin around the veg and sausages. Bake in the oven for 35-40 minutes until puffed up and golden. Cut into 4 and serve.

Nutritional Details

Each serving provides
  • Energy 2089kj 499kcal 25%
  • Fat 15.4g 22%
  • Saturates 4.9g 25%
  • Sugars 14.2g 16%
  • Salt 1.52g 25%

% of the Reference Intakes

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