Caramelised Shallot Gravy

Serves 4-6

Dietary: vegan, wheat free option

Ingredients:

• 500g shallots

• 4 cloves garlic (unpeeled)

• 2 tbsp brown sugar 4 bay leaves

• 500ml stock

• A glass of white wine or sherry

• 2 tbsp flour (wheat or wheat free)

• 4 tbsp olive oil

Tips:

• It is really fiddly to peel shallots. The best way is to top, tail and halve them and place in a bowl. Cover with boiling water and leave to stand for 5 minutes and then rub off the outer skin. Some of the shallots should stay as halves, but some may fall apart. It’s fine to have a mixture.

• We like to leave the gravy with the halved shallots still intact so that it is chunky. If you prefer a smooth gravy just press the finished gravy through a fine sieve before serving.

Method:

1. Place the shallots, bay leaves and the unpeeled garlic in a roasting dish and drizzle with 2 tbsp olive oil and the brown sugar.

2. Roast for about 20 minutes until the shallots are soft and starting to caramelise, add a splash of stock and return to the oven for another 10 minutes.

3. Heat the rest of the oil in a large pan and add the flour, stir quickly for about 2 minutes until the flour has cooked.

4. Add the wine and stir for another 2-3 minutes-the sauce should thicken up.

5. Add the shallots, stir gently (so that some stay intact) and cook for a few minutes.

6. Gradually add the stock, allowing the gravy to thicken between additions of stock.

7. Taste and season really well.