Carpenter’s Root Vegetable & Pancetta Toad in the Hole with Onion Gravy


  • 140g plain flour and 2 tsb for gravy
  • 1tsb baking powder
  • 4 rosemary sprigs, leaves picked
  • 4 large eggs
  • 70g pancetta slices
  • 600g mixed root vegetables, parsnips, carrots, beetroot, peeled and cut into wedges
  • 2 small red onions, cut into wedges
  • 3tbsp rapeseed oil
  • 4tbsp onion chutney
  • 3tbsp balsamic vinegar
  • 500ml beef stock


  • Step 1
    Heat oven to 220deg C / 200deg C Fan / gas 7
  • Step 2
    Mixflour, baking powder, rosemary, eggs & milk in a jug and set aside.
  • Step 3
    Wrap pancetta slices round some of the root vegetables, tip into a large roasting tin and add onions, season and drizzle with the oil.
    Bake for 25 mins.
  • Step 4
    Increase oven temp to 240deg C / 220deg C fan / gas 9.
  • Step 5
    Remove tin from oven and pour in the batter. Return to oven and bake for 10mins until puffed and golden.
  • Step 6
    Lower temp to 220deg C / 200deg C / gas7 and bake for a further 15mins.
  • Step 7
    To make the gravy, put the onion chutney, balsamic vinegar and flour into a saucepan, stir well and bubble for 1 -2 mins over a medium heat.
  • Step 8
    Pour in the stock and whisk til smooth, then bring to a simmer and bubble for 5 mins til thickened.


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