Squash and poppyseed toad in the hole

Adapted from the website of cook, writer, and ‘voice of modern vegetarian cooking’, Anna Jones, this is a meal to have ready to follow a hearty walk in the crisp winter air.

Ingredients

1 squash (approx 1kg), peeled and chopped in to 2cm chunks

4 red onions, peeled and cut into wedges.

1 tbsp fennel seeds

Eden Yard Cumbrian rapeseed oil 

Salt and pepper

3 eggs

115g plain flour

285ml milk

1 tbsp poppy seeds

2 sage leaves, finely chopped

1 sprig rosemary, leaves picked and finely chopped, plus extra sprigs for topping

100g sourdough bread, crusts cut off and torn into 2cm chunks

Method

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).

Turn up the oven to 230C (210C fan)/gas 8. Put five tablespoons of oil and the remaining squash and onions in a high-sided, 20cm x 25cm dish, and place in the oven for five to 10 minutes, so the oil gets really hot and the oven comes up to temperature.

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 pudding crust will not rise well.

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

PHOTO: Emma Lee for The Guardian