- For approximately 1 pint of gravy:
- 170g/6oz dried chestnuts, soaked in cold water overnight
- 85g/3oz carrots, cut in half
- 85g/3oz celery, cut in half
- 85g/3oz leeks, cut in half
- 1 small onion, peeled and cut in half
- 1 tsp crushed garlic
- 2 bay leaves
- 2 cloves
- 1 tsp juniper berries
- 1 tsp black peppercorns
- sprig fresh thyme
- sprig fresh parsley
- 2 tbsp butter or sunflower oil
- 570ml/1 pint water
- 570ml/1 pint red wine
- 2 tsp yeast extract
- 2 tbsp cornflour
- 1 tbsp tomato pureĂŠ
- Drain and rinse chestnuts, remove loose skins and discard any chestnuts with suspicious-looking holes.
- Place chestnuts, carrot, celery, leek, onion, garlic, loose spices and butter/oil in a 1.5 litre/3 pint capacity saucepan. Fry together until the mixture starts to brown. Add water and wine, bring to the boil and simmer with lid on for 90 minutes. The chestnuts should be tender but not fall apart.
- Strain stock into a clean pan, pick out chestnuts from vegetables and save as a garnish. Discard remaining vegetable mixture.
- Mix yeast extract, cornflour, and tomato pureĂŠ to a paste with 4 tbsp cold water and stir into the hot chestnut stock. Bring to the boil stirring frequently, simmer for 5 minutes until thickened.
- Serve with a nut roast.