Roasted roots in the hole

Takes 1hr serves 4 Preheat the oven to 200°C/gas 6. Brush a roasting tin with 4tbsp vegetable oil. Add 500g quartered Chantenay carrots, 250g halved baby parsnips, 2 chopped red onions and 2 chopped leeks. Cook for 25 mins. To make the batter, whisk 4 eggs, 200g plain flour, 1tsp sea salt and 200ml milk until smooth. Turn the vegetables, take half of them out, pour in the batter and toss the vegetables back in, adding a few sage leaves. Return to the oven and cook for 30 mins until the batter is golden and shrinking from the sides of the tin.