snacks and sides | serves 4

1. Melt the butter in a wide, shallow pan over a medium heat. Add the onion and garlic, then cook over a medium-low heat until golden and soft, stirring regularly. Add a splash of water any time it looks too dry.
2. Once golden and soft, put a lid on and cook for another 10 minutes or so over a low heat. The onions should be falling apart and a lovely deep brown colour, but not burning.
3. Stir in the flour and cook for a couple of minutes before stirring in the red wine. Bubble to reduce and cook off the alcohol a little, about 2–5 minutes, then add the stock and season well to taste.
4.Cook, stirring, for 15 minutes more, or until the gravy is soft, sticky and delicious. Finally, stir through a splash of balsamic vinegar. Serve with bangers,
mash and lovely spring greens.

Per serving 112 cals, 4.5g fat (2.7g saturated), 3.5g protein, 10.8g carbs, 5.9g sugars