- 2 onions
- 2 carrots
- 2 sticks of celery
- 25g dried porcini mushrooms
- Olive oil
- 2 fresh bay leaves
- 2 sprigs of fresh thyme
- 2 tbsp port
- 2 tbsp quality blackcurrant jam
- 2 tbsp plain flour
- 2 tsp Marmite
- 1 tbsp tomato purée
- 2 tbsp red wine vinegar
- 1½ litres organic vegetable stock
Peel the onions, then roughly chop along with the carrots, celery and porcini. Place in a large pan over a medium heat with a splash of oil and the herbs. Fry for around 25 mins, or until turning golden, stirring occasionally.
Add the port and jam, and continue to cook for a further 5 mins, or until sticky and caramelised. Stir in the flour, then add the Marmite, tomato purée and vinegar.
Pour in the stock, then bring to the boil. Reduce to a simmer for around 10 mins, or until thickened and reduced. Pass it through a sieve into another large pan, using a spoon to squeeze out all those lovely flavours.
Taste and season to perfection, then serve right away, or keep warm over the lowest heat until needed. If making in advance, leave to cool then chill or freeze until needed.
Recipe from Jamie Oliver’s Christmas Cookbook (Penguin Random House)
Image: David Loftus