- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 6 whole shallots, peeled
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 large carrot, peeled and chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 3 thyme sprigs
- 2 bay leaves
- 30g dried wild mushrooms
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- ½ tbsp light brown soft sugar
- 2 tbsp plain flour
- 4 tbsp brown miso
- 1 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 1 tbsp tomato purée
- 100ml madeira
- 700ml fresh vegetable stock
Heat the oil in a frying pan. Add the shallots, carrot, thyme, bay leaves and dried mushrooms and fry over a medium heat for 5-7 mins or until deep golden brown. Scatter over the sugar and cook until beginning to caramelise. Stir in the flour and combine well, then add the miso, balsamic vinegar, tomato purée and madeira and cook for 2 mins. Pour over the stock a little at a time, stirring as you go.
Simmer everything together, uncovered, for 30 mins or until you have a fairly thick gravy. Sieve into a clean saucepan. Season to taste and warm through when ready to serve. Leave to cool completely, then freeze for up to three months or chill for up to three days. Reheat thoroughly in a pan to serve.
It takes twoTake two jugs of gravy to the table – keep one veggie and whisk the carving juices from whatever meat you've roasted into the other.