140g/5oz plain flour, plus 2 tbsp for the gravy
1 tsp baking powder
4 rosemary sprigs, leaves picked and chopped
4 large eggs
200ml/7fl oz milk
70g pack pancetta slices
600g/1lb 5oz mixed root veg, 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/18fl oz beef stock
peas, to serve (optional)
Heat oven to 220C/200C fan/gas 7. Mix the flour, baking powder, rosemary, eggs and milk in a jug. Set aside.
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.
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.
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.
514 kcals, protein 21g, carbs 59g, fat 22g, sat fat 6g, fibre 10g, sugar 22g, salt 1.7g