Everyone has their favourite gravy recipe, this is one member’s.
2 each onions, carrots and celery sticks, all roughly chopped
2 fresh bay leaves
1 large sprig thyme, leaves only
1 tablespoon maple or other syrup
2 tablespoons plain flour
1 teaspoon yeast extract
1 tablespoon tomato purée
2 tablespoons red wine vinegar
1 litre vegetable stock ,
Saute onion, carrots and celery with olive oil and herbs for ~15 minutes, or until turning golden. Add the syrup and continue to cook for a further 5 minutes, or until sticky and caramelised. Stir in the flour, then add the remaining ingredients. Bring to a boil; lower heat and simmer ~10 minutes, or until thickened and reduced. Press through sieve (or blitz if you prefer) and serve with your roast dinner.