Lesley Waters’ vegetarian toad in the hole is simple to make and can be frozen until needed
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Cook 1 tbsp olive oil, 1 bay leaf and 2 crushed garlic cloves for 1 min. Tip in 400g passata, 1 tbsp balsamic vinegar, 1 tsp sugar, 1 red chilli (pierced with a fork and left whole – for a hint of heat), 2 sprigs thyme leaves, 400g can rinsed borlotti beans and 300ml/½pt vegetable stock. Bring to the boil, then simmer for 10 mins until the sauce thickens. Season, remove the chilli and bay. Can be cooled and frozen for up to 1 month.