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

Ingredients

  • 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

Instructions

  • 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.

Highlights

Visit Our Shop

We welcome visitors to come and chat to us

Read More

Delicious recipes

Wines we are passionate about our wines and also about food

Read More

Trade accounts

Flagship Wines in St Albans is an award winning independent wine merchant that serves the trade as well.

Read More