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)
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.