Roast Vegetable + Winter Herb Gravy
No roast dinner is the same without gravy.
2 red onions
2 sticks of celery
2 garlic cloves in their skins
2 sprigs of rosemary, bay and thyme
Salt and black pepper
2 tbsp flour
500ml dry cider
1 litre vegetable stock
Preheat the oven to 200C/400F/gas mark 6. Roughly chop the vegetables and put them into a large baking tray with the herbs. Season, drizzle over a little olive oil, and roast for 45 minutes or until sweet, soft and golden.
Remove the vegetables from the oven, allow to cool a little and use a potato masher to mash them all up.
Put the tray of mashed vegetables on the hob. Add the flour and stir it in for a couple of minutes. Add the cider and the stock and bring to a simmer for 10 minutes, stirring occasionally to mix in all the good sticky bits from the tray.
Sieve the gravy and keep in the fridge until needed. Reheat with a little extra hot water or vegetable stock.