Roasted Vegetable and Madeira Wine Gravy

Perfect for Christmas and all occasions deeply wintery and social.  

Makes 750ml (1¼pints)

30g (1¼oz) leeks

1 clove of garlic

75g (2¾oz) chestnut mushrooms

75g (2¾oz) beetroot
30g (1¼oz) celery

75g (2¾oz) carrot

55g (1¾oz) cauliflower

60g (2oz) onion

110g (3¾oz) aubergine

1½ tbsp olive oil

50g (1¾oz /¼ cup) tomato purée

5g (⅛oz) kombu

1.25 litres (2 pints/5¼ cups) water, plus 2 tbsp

240ml (8fl oz/1 cup) Madeira wine

½ tbsp cornflour

Preheat the oven to 200ºC/400ºF/Gas Mark 6.

Thinly slice all the vegetables and place them in a deep roasting tray. Drizzle over the olive oil, add the tomato purée and kombu, and mix well. Roast in the oven for approximately 90 minutes, checking and flipping around every 30 minutes until all the vegetables get crispy and brown.

Transfer the vegetables into a large saucepan and add 1.25 litres (2 pints/5¼ cups) of water and the Madeira wine and boil on a high heat until it has reduced by half. Strain the liquid into another saucepan.

Mix the 2 tbsp of water and the cornflour in a cup until well combined. Slowly add the cornflour and water mixture into the gravy pan and whisk together until well combined – it will become thicker. Adjust saltiness to taste.

For the full recipe of the Ultimate Christmas Nut Unroast check out our new book WILD.