Root Vegetable Toad-in-the-Hole . . . have you tried it yet?

The useful part

While there is an ongoing debate as to how its name came about, it is widely accepted that the dish was developed by lower-income families as a way to get the most out of what was an expensive commodity back in the day: meat. While the classic English banger (sausage) has ensconced itself as the most commonly used meat that goes in it, recipes exist for toad in the hole that includes offcuts of beef, as well as mutton and lamb kidneys. Literally any meat can be used to make toad in the hole given its simple construction of batter with a protein source poking out at the middle.

How it works

• However, it did not dislodge the English banger (sausage) as the preferred and beloved protein source that goes with it to this very day.
• During World War II and immediately after it, the dish would feature the inexpensive meat that fed the Allied war effort: spam.
• Yes, Toad-in-the-hole is a British family favourite, and the version I share today makes the most of seasonal root vegetables like red onion and carrots plus autumnal squash and Tenderstem broccoli.

Details worth keeping

Toad in the hole has been served since the 18th century.