Together
By Jamie Oliver
Not Too Tricky
serves 8
About the recipe
What’s brilliant about this fantastic veggie gravy is you can make it, reserve what you need for your veggie guests, then reheat the rest in your tray of roasted meat juices for even more amplified deliciousness.
Recipe From
Ingredients
1 leek
1 carrot
1 stick of celery
1 onion
1 veg stock cube
10g dried porcini mushrooms
1 bunch of rosemary (20g)
15g unsalted butter
180g vac-packed chestnuts
½ teaspoon smoked paprika
150ml red wine
2 tablespoons balsamic vinegar
1 tablespoon quince or redcurrant jelly
Top Tip
Make this gravy ahead, if you like. You can cool, cover and refrigerate it for up to 4 days. Simply reheat the gravy in a pan, or, for bonus flavour, use your tray of roasting juices from the Epic mixed roast, loosening with splashes of water, if needed. It also freezes really well so get super ahead or even batch up, then defrost when needed.
Method
- Trim and wash the leek, carrot and celery, peel the onion, then roughly chop it all and place in a large non-stick pan on a medium-high heat. Dry-fry for 15 minutes, or until softened and dark golden, stirring regularly and adding splashes of water to prevent it sticking, if needed.
- Meanwhile, crumble the stock cube into a jug with the porcini and rosemary, then cover with 500ml of boiling kettle water and leave aside to infuse.
- Stir the butter, chestnuts and paprika into the pan. Cook for 5 minutes, then add the wine, balsamic and jelly. Let the liquid cook away, cool slightly, then tip the contents of the pan into a blender.
- Pour in the porcini and the stock, discarding just the last gritty bit and the rosemary, add 500ml of water and blitz until very smooth – in batches, if needed. Season to perfection, tasting and tweaking.
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