- 100g plain flour
- 2 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 300ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 cooked vegetarian sausage, thickly sliced
- 1 small red pepper, halved, deseeded and chopped
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Heat oven to 220C/fan 200C/gas 7. Sift the flour and a pinch of salt into a large bowl. Make a well in the centre and crack in the eggs. Gradually mix the eggs with the flour, then slowly add the milk until you have a smooth, thin batter. Cover and chill for 30 mins.
Drizzle the olive oil into 8 wells of a muffin tin. Heat in the oven for 5 mins or until the oil is smoking hot. Season the batter to taste, then carefully pour onto the hot oil. Sprinkle the sausage and pepper pieces over and return to the oven for 25-30 mins until risen and golden. Can be frozen at this stage for up to 1 month. To cook from frozen, cover tightly with foil and re-heat at 200C/fan 180C/gas 6 for 20-25 mins until piping hot. Serve with beany gravy (recipe below).
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.