THYME AND MUSHROOM GRAVY

There is nothing more tasty than sausage and mash with a rich gravy, but sadly few folk can rustle-up a good gravy. Grill spicy sausages, then pile onto a bed of creamy mashed potato and then top with this top class gravy. Chase it all down with a glass of chilled beer.

Ingredients: (serves 4)

2tbs olive oil

1 onion - sliced

2tsp fresh thyme leaves

1 bay leaf

50g mushrooms - coarsely chopped

2tbs plain flour

125ml port or other fortified wine 

250ml vegetable stock

2tbs dark soy sauce

Method:

• Heat the oil in a pan, add the onion and fry until golden brown.
• Add the herbs and mushrooms and cook until softened, about 5 minutes.
• Sprinkle with the flour and cook, stirring, for about 2 minutes.
• Stir in the port or wine, vegetable stock and soy sauce and simmer, stirring, until the gravy has thickened slightly, 3 to 5 minutes.
• Remove and discard the bay leaf.
• Pour the gravy into a jug and serve.