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Ham & asparagus toad-in-the-hole

Ham & asparagus toad-in-the-hole

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A star rating of 4.2 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Try this twist on traditional toad-in-the-hole - sure to become a firm family favourite

Nutrition: per serving
NutrientUnit
kcal288
fat12g
saturates3g
carbs28g
sugars4g
fibre3g
protein19g
salt1.84g
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Ingredients

  • 16 thick asparagus spears
  • 2 tbsp vegetable oil
  • 2 eggs
  • 140g self-raising flour
  • 150ml milk
  • 2 tbsp chopped mixed herb , such as parsley, dill and oregano
  • 8 slices lean ham , halved

Method

  • STEP 1

    Heat oven to 220C/200C fan/gas 7. Cook the asparagus spears in boiling salted water for 2 mins, drain and set aside on kitchen paper.

  • STEP 2

    Pour the oil into a 37cm x 26.5cm shallow roasting tin and place in the oven to heat up. Whisk the eggs, flour, milk and 150ml cold water together until smooth, or whizz in a food processor. Season and stir in the herbs.

  • STEP 3

    Wrap each asparagus spear in a piece of ham. Arrange them in the hot roasting tin and pour over the batter. Bake for 20 mins, or until risen and golden. Serve with a crunchy green salad.

Goes well with

Recipe from Good Food magazine, August 2011

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Overall rating

A star rating of 4.2 out of 5.11 ratings
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