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Step 1
Heat the oven to 200°C/180°C fan/gas Sift the flour into a large bowl with a good pinch of salt. Make a well in the centre, crack in the eggs and whisk to combine. Add the milk and mix to make a smooth batter. Stir in the mustard, season well, then set the batter aside to rest while you prepare the veg (see Make Ahead).
Step 2
Toss the carrots and onions with the chilli, sumac and oil in the tin. Roast for 15 minutes, then increase the heat to 220°C/200°C fan/gas 7 and pour the batter over. Bake for 20 minutes until golden brown and risen.
Step 3
Cut the bake into wedges and serve with warmed gravy, if using.