Root veg & pancetta toad-in-the-hole with onion gravy
By Cassie Best
Contains pork – recipe is for non-Muslims only
With comfort food, there's little that beats Yorkshire pudding baked with pork – try bacon, carrots, beetroot and parsnip instead of sausage
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Prep:25 mins
Cook:50 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 514
-
fat 22g
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saturates 6g
-
carbs 59g
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sugars 22g
-
fibre 10g
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protein 21g
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salt 1.7g
Ingredients
- 140g plain flour, plus 2 tbsp for the gravy
- 1 tsp baking powder
- 4 rosemary sprigs, leaves picked and chopped
- 4 large egg
- 200ml milk
- 70g pack pancetta slices
- 600g mixed root vegetable, peeled and cut into wedges or batons (we used carrots, parsnips and beetroot)
- 2 small red onion, cut into wedges
- 3 tbsp vegetable oil
- 4 tbsp onion chutney
- 3 tbsp balsamic vinegar
- 500ml beef stock
- peas, to serve (optional)
Method
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.
