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This gravy takes a bit more time than using granules, but trust us - it's totally worth it. It's deliciously thick and will go perfectly with any roast!

Ingredients

1 onion (roughly chopped)
2 carrots (roughly chopped)
1 leek (roughly chopped)
2 sticks of celery (roughly chopped)
4 cloves garlic
1 bay leaf
Small bunch fresh thyme sprigs
1 sprig rosemary
2 tsp salt
3 tbsp olive oil
50g porcini mushrooms
500ml water
2½ tbsp flour
500ml vegetable stock
1 tbsp soy sauce
100ml port

Method

1 Put the onion, carrots, leek, celery, bay leaves, thyme and rosemary into a large roasting tin and roast everything at 200’C for 45 minutes
2 Put the Porcini mushrooms in a heat proof mixing bowl, cover them with hot water and let them soak for the same amount of time as the vegetables are roasting
3 Take the vegetables out of the oven and mash them in the tin with a vegetable masher
4 Transfer the mashed vegetables to a large saucepan, turn the heat up to medium and add all the rest of the ingredients (including the mushrooms and the soaking water)
5 Stir continuously until the gravy is bubbling
6 Keep checking the gravy for consistency. When the gravy reaches your ideal thickness, carefully pour the gravy into another pan, through a sieve to catch all the lumps
7 Force the excess gravy from the ingredients caught in the sieve with a wooden spoon and discard the pulp
BOSH!