Carpenter’s Root Vegetable & Pancetta Toad in the Hole with Onion Gravy

140g plain flour and 2 tsb for gravy
1tsb baking powder
4 rosemary sprigs, leaves picked
4 large eggs
70g pancetta slices
600g mixed root vegetables, parsnips, carrots, beetroot, peeled and cut into wedges
2 small red onions, cut into wedges
3tbsp rapeseed oil
4tbsp onion chutney
3tbsp balsamic vinegar
500ml beef stock

Step 1
Heat oven to 220deg C / 200deg C Fan / gas 7
Step 2
Mixflour, baking powder, rosemary, eggs & milk in a jug and set aside.
Step 3
Wrap pancetta slices round some of the root vegetables, tip into a large roasting tin and add onions, season and drizzle with the oil.
Bake for 25 mins.
Step 4
Increase oven temp to 240deg C / 220deg C fan / gas 9.
Step 5
Remove tin from oven and pour in the batter. Return to oven and bake for 10mins until puffed and golden.
Step 6
Lower temp to 220deg C / 200deg C / gas7 and bake for a further 15mins.
Step 7
To make the gravy, put the onion chutney, balsamic vinegar and flour into a saucepan, stir well and bubble for 1 -2 mins over a medium heat.
Step 8
Pour in the stock and whisk til smooth, then bring to a simmer and bubble for 5 mins til thickened.