Delicious Gravy

Serves 6

2 onions 

2 carrots 

2 sticks of celery 

2 rashers of smoked streaky bacon 

2 fresh bay leaves 

2 sprigs of fresh sage 

2 sprigs of fresh rosemary 

2 star anise 

1.3 Litres Beef Bone Stock

olive oil 

60 ml sherry or port

4 tablespoons plain flour 

2 tablespoons cranberry sauce

Method

Preheat the oven to 180ºC/350ºF/gas 4. Peel the onions, wash the carrots, and roughly chop them with celery and bacon. Then, place them in a sturdy roasting tray along with bay leaves, sage, rosemary, and star anise. Scatter the chopped bacon on top. Drizzle everything with oil, season with sea salt and black pepper, and cook for about 1 hour until tender.

After removing the tray from the oven, transfer it to a low heat on the hob. Using a potato masher, grind and mash everything, scraping up the goodness from the tray's base. Add sherry or port and let it cook for a few minutes. Gradually stirring in flour, then pour in the stock. Simmer for 30 minutes, stirring occasionally, until the gravy thickens and reduces.

Once it reaches the desired consistency, strain it through a coarse sieve into a large bowl, pushing all the goodness through with a spoon. After tasting and seasoning, let it cool to room temperature before storing it in containers or bags in the fridge or freezer.