Vegan, vegetarian and gluten-free, this epic gravy is for everyone. It uses the secret ingredient of time for big caramelised flavour, meaning there’s no compromise on taste, either!
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- 2 onions
- 2 carrots
- 2 sticks of celery
- Olive oil
- 30 g dried porcini mushrooms
- 2 tsp. yeast extract, gluten free if needed
- 4 sprigs of fresh rosemary
- 4 sprigs of fresh thyme
- 2 organic vegetable stock cubes, gluten free if needed
- 2 Tbsp. port
- 2 tsp. quality blackcurrant jam
- 2 Tbsp. tomato purée
- 2 Tbsp. plain flour, gluten free if needed
- 2 Tbsp. red wine vinegar
- Step 1Peel the onions, wash the carrots, roughly chop with the celery and place in a large pan on a high heat with a splash of oil. Fry for 25 minutes, or until turning golden, stirring occasionally.
- Step 2Place the dried porcini in a large jug and cover with 1 to 1.5 litres of boiling kettle water. Add the yeast extract and half the herbs, crumble in the stock cubes, and set aside to infuse.
- Step 3Add the port, jam and remaining herbs to the pan and cook for a further 5 minutes, or until sticky and caramelised. Stir in the tomato purée, then the flour and red wine vinegar.
- Step 4Pour the stock and porcini into the pan, discarding just the last gritty bit, bring to the boil, then reduce to a simmer for around 10 minutes, or until thickened and reduced to the consistency of your liking.
- Step 5Ladle the contents of the pan into a blender, discarding the chunky herbs, blitz until very smooth, then pour it back into the pan through a coarse sieve, using the back of a spoon to push through all that lovely flavour.
- Step 6Taste and season to perfection, cool to room temperature, then pour into containers or bags and pop into the fridge or freezer, ready to finish off on Christmas Day.
- Step 7On the day, if frozen, take the gravy out to defrost when your roast goes into the oven, then simply heat through in a pan ready to serve.
TOP TIP:
Feel free to tweak the consistency to your liking – add a splash of water to loosen it or simmer for longer to thicken it up.
GRAVY FOR THE MEAT-EATERS:
Pour your defrosted gravy into the turkey tray with the rest of the turkey juices. Bring to the boil over the hob and scrape up all those sticky bits from the base. Once piping hot, carefully strain through a coarse sieve into a pan, then leave it on the lowest heat until you’re ready to serve. Skim away any fat that rises to the top, and add any extra resting juices from the turkey before serving.
Per serving:
- Calories: 105
- Total fat: 2.7g
- Saturated fat: 0.3g
- Protein: 4g
- Carbs: 16.3g
- Sugars: 11g
- Salt: 0.2g
- Fibre: 2g
Recipe adapted from Jamie Oliver’s Christmas Cookbook by Jamie Oliver, which is published by Penguin Random House © Jamie Oliver Enterprises Limited (2016, Jamie Oliver’s Christmas Cookbook).
Grace is Good Housekeeping’s Former Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
