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2. Put the celery and shallots on a low heat and season with the sea salt and black pepper. Add the sprig of thyme. Fry gently until lightly golden brown. (Approx. 5mins)
3. Add the carrots and garlic and let them fry for 2-3mins turning all the time. Add the ale, tomato juice sugar, stock and parsley and let it reduce as it cooks.