Veggie gravy Juliet Sear

• 1 onion, chopped

  Onion

  un-yun

  Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

• 2 carrots, finely chopped (about 200g)

  Carrot

  ka-rot

  The carrot, with its distinctive bright orange colour, is one of the most versatile root…

• 2 celery sticks, finely chopped (about 200g)
• 2 bay leaves
• 1 large thyme sprig
• large knob of butter (or 2 tbsp olive oil)

  Butter

  butt-err

  Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

• 1 tbsp golden caster sugar
• 2 tbsp plain flour
• 2 tsp Marmite (optional)
• 1 tbsp tomato purée
• 2 tbsp balsamic vinegar

  Balsamic vinegar

  bal-sam-ick vin-ee-gah

  True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

• 1l vegetable stock

1. Gently cook the veg, herbs and butter in a pan for 10-12 mins until the vegetables start to brown. Scatter over the sugar and continue to cook for 1-2 mins until a little caramelised. Stir in the flour and combine well. Add the Marmite, if using, tomato purée and vinegar. Pour over the stock a little at a time stirring as you go.

2. Simmer everything together until you have a thickened sauce, this will take about 30 mins. Sieve, then add soy sauce and a touch more Marmite to season and colour, if you like. Will freeze for up to two months.