Root veg & pancetta toad-in-the-hole with onion gravy

• plain flour↗140g g

  plus 2 tbsp for the gravy

• baking powder↗1 tsp tsp
• rosemary↗4

  sprigs, leaves picked and chopped

• large eggs↗4
• milk↗200ml ml
• pack pancetta↗70g g

  slices

• mixed root vegetable600g g

  peeled and cut into wedges or batons (we used carrots, parsnips and beetroot)

• small red onions↗2

  cut into wedges

• vegetable oil↗3 tbsp tbsp
• 4 tbsp onion↗ tbsp

  chutney

• balsamic vinegar↗3 tbsp tbsp
• beef stock↗500ml ml
• peas↗

  to serve (optional)

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Mix the flour, baking powder, rosemary, eggs and milk in a jug. Set aside.

2. 2

   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.

3. 3

   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.

4. 4

   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.