great gravy (that’s plant-based too)
gravy is the centrepiece of the meal, if you have crap gravy, you’ll have a crap Christmas. So let’s make sure you don’t.
MAKES 500ML-750ML OF GRAVY
10 min prep + 1hr 10 min cooking = 1 hr 20 minutes
INGREDIENTS:
3 shallots (or 2 white onions)
3 carrots
4 garlic cloves
6 sprigs of rosemary
6 sprigs of thyme
6 sage leaves
1 heaped tbsp cranberry sauce
3 tbsp balsamic vinegar
1 tbsp plain flour
1 tbsp red miso paste
1 tbsp Marmite
1.5-2L veggie stock
METHOD:
Peel the shallots and garlic cloves and chop them in half, then chop the carrots roughly. Put it in a hot saucepan on medium heat with olive oil and fry until the veg is starting to soften.
Chuck in the fresh herbs and once you start to smell them, pop in the cranberry sauce and balsamic vinegar and lower the heat. Add the flour and a shot of water and cook for a few minutes.
Pour in the veggie stock and stir in the miso paste and marmite until you start to see a dark and gravy-like colour. Let it bubble away for an hour until it reduces to your desired consistency. I like it thick. If it goes too thick, then add a splash more stock.
Strain the gravy into a large tupperware using a sieve and let it cool to room temperature.
Once cool, add in the fridge or freezer ready for Christmas day. To reheat, put in a small saucepan and mix on a medium heat.