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

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

  • Rating: 4 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

With comfort food, there's little that beats Yorkshire pudding baked with pork - try bacon, carrots, beetroot and parsnip instead of sausage

Nutrition: per serving
NutrientUnit
kcal514
fat22g
saturates6g
carbs59g
sugars22g
fibre10g
protein21g
salt1.7g
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Ingredients

Method

  • STEP 1

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

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.6 ratings
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