Ingredients

• 600ml strong chicken stock (or pork, lamb or beef)
• 2 echalion (banana) shallots, peeled but keep the skins, and roughly chopped
• 2 cloves of garlic, roughly chopped
• 1 carrot, roughly chopped
• 1 stick of celery, roughly chopped
• bunch of herbs, roughly chopped (or 1 tbsp dried herbs)
• 2 bay leaves
• 100ml dry vermouth
• 1 tbsp olive oil
• salt and black pepper
• Tip: If you have any raw meat scraps or bones, add these too, but brown them off first.

Method

1. In a large saucepan heat the olive oil and gently sauté the shallot, and until it starts to soften - about 5 minutes,
2. Add the carrot, celery and garlic, and sauté gently for another 5 minutes.
3. Turn up the heat, and add the vermouth; cook for a minute or so to evaporate off the alcohol.
4. Now add the stock, herbs, bay leaves, and shallot skins. The shallot skins will add colour to the gravy.
5. Bring to the boil, cover and simmer for 30-40 minutes.
6. Strain off the liquid into a bowl, and return the liquid to the saucepan.
7. Turn up the heat and reduce the volume by about two thirds.
8. You will be left with a rich herby liquid that you add to any meat juices from a roast joint.