Name: Root veg & pancetta toad-in-the-hole with onion gravy
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4
Cuisine: British
Ingredients: 140g plain flour plus 2 tbsp for the gravy; 1 tsp baking powder; 4 rosemary sprigs, leaves picked and chopped; 4 large eggs; 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 onions cut into wedges; 3 tbsp vegetable oil; 4 tbsp onion chutney; 3 tbsp balsamic vinegar; 500ml beef stock; peas to serve (optional)

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

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

Cassie Best

Save recipe

Serves 4

Easy

Prep: 25 mins

Cook: 50 mins

A star rating of 4.4 out of 5.8 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Carbonara cabbage

A star rating of 3.8 out of 5.17 ratings

Broccoli & stilton soup

A star rating of 4.8 out of 5.583 ratings

Ingredients

Nutrition

Units:

MetricUS

140g plain flour

plus 2 tbsp for the gravy
1 tsp baking powder
4 rosemary

sprigs, leaves picked and chopped
4 large eggs
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 onions

cut into wedges
3 tbsp vegetable oil
4 tbsp onion

chutney
3 tbsp balsamic vinegar
500ml beef stock
peas

to serve (optional)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal514
fat22g
saturates6g
carbs59g
sugars22g
fibre10g
protein21g
salt1.7g

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.

Recipe from Good Food magazine, January 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.4 out of 5.8 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now