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 1Heat oven to 220deg C / 200deg C Fan / gas 7
Step 2Mixflour, baking powder, rosemary, eggs & milk in a jug and set aside.
Step 3Wrap 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 4Increase oven temp to 240deg C / 220deg C fan / gas 9.
Step 5Remove tin from oven and pour in the batter. Return to oven and bake for 10mins until puffed and golden.
Step 6Lower temp to 220deg C / 200deg C / gas7 and bake for a further 15mins.
Step 7To 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 8Pour in the stock and whisk til smooth, then bring to a simmer and bubble for 5 mins til thickened.