- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 carrots, finely diced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 celery sticks, finely chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 2 bay leaves
- 1 large thyme sprig
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- large knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tbsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 2 tbsp plain flour
- 1 tsp Marmite (optional, but it does add colour and depth)
- 1 tbsp tomato purée
- 2 tbsp red wine vinegar
- 1l vegetable stock (or chicken or beef stock, if you prefer)
- soy sauce, to taste
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
Fry the veg and herbs in the butter for 10-12 mins until the vegetables start to brown. Scatter over the sugar and continue to cook until sticky and caramelised.
Stir in the flour until sandy, then add the Marmite, if using, tomato purée and vinegar. Pour over the stock, then simmer everything together until you have a thickened sauce.
Sieve, then add soy sauce to season and colour. Use straightaway or cool and freeze.