Ingredients
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)
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.
PER SERVING
514 kcals, protein 21g, carbs 59g, fat 22g, sat fat 6g, fibre 10g, sugar 22g, salt 1.7g
