Ingredients
- 140g plain flour, plus 2 tbsp for the gravy
- 1 tsp baking powder
- 4 rosemary sprigs, leaves picked and chopped
- 4 large eggs
- 200ml milk
- 70g pack pancetta slices
- 600g mixed root vegetable, peeled and cut into wedges or batons (we used carrots, parsnips and beetroot)
- 2 small red onions, cut into wedges
- 3 tbsp vegetable oil
- 4 tbsp onion chutney
- 3 tbsp balsamic vinegar
- 500ml beef stock
- peas, to serve (optional)
Method
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Heat oven to 220C/200C fan/gas 7. Mix the flour, baking powder, rosemary, eggs and milk in a jug. Set aside.
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Wrap the pancetta slices around some of the root veg, then tip into a large roasting tin. Add the onions, season and drizzle with the oil. Bake for 25 mins. Increase oven to 240C/220C fan/gas 9.
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Remove the tin from the oven and pour in the batter mixture. Return to the oven and bake for 10 mins until puffed up and golden, then lower to 220C/200C fan/gas 7 and bake for a further 15 mins.
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To make the gravy, put the onion chutney, balsamic vinegar and flour into a saucepan, stir well, then bubble for 1-2 mins over a medium heat. Pour in the stock and whisk until smooth, then bring to a simmer and bubble for 5 mins until thickened. Serve the toad-in-the-hole with the onion gravy and peas, if you like.