140g plain flour, plus 2 tbsp for the gravy
1 tsp baking powder
4 rosemay sprigs, leaves picked and chopped
4 large eggs
70g packed pancetta slices
600g mixed root vegetables, peeled and cut into wedges (we recommend carrots, parsnips and beetroot)
2 small red onions, cut into wedges
3 tbsp of rapeseed oil
4 tbsp onion chutney
3 tbsp balsamic vinegar
500ml beef stock
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.
All ingredients apart from the baking powder can be bought here at Carpenter’s!