- 140g plain flour, plus 2 tbsp for the gravy
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 4 rosemary sprigs, leaves picked and chopped
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 4 large eggs
- 200ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 70g pack pancetta slices
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- 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
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 500ml beef stock
- peas, to serve (optional)
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
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.