Vegetarian gravy

• onion↗1

  chopped

• carrots↗2

  finely diced

• celery↗2

  sticks, finely chopped

• bay leaves↗2
• large thyme↗1

  sprig

• large knob of butter
• sugar↗1 tbsp tbsp
• plain flour↗2 tbsp tbsp
• Marmite1 tsp tsp

  (optional, but it does add colour and depth)

• tomato purée↗1 tbsp tbsp
• red wine vinegar↗2 tbsp tbsp
• vegetable stock↗1l l

  (or chicken or beef stock, if you prefer)

• soy sauce↗

  to taste

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   Sieve, then add soy sauce to season and colour. Use straightaway or cool and freeze.