Step 2

Peel the onions, wash the carrots, then roughly chop with the celery and porcini.

Step 5

Place in a large pan on a medium heat with a splash of oil and all the herbs. Fry for 25 minutes, or until turning golden, stirring occasionally.

Step 8

Add the port and jam, and cook for a further 5 minutes, or until sticky and caramelised.

Step 11

Stir in the flour, then the Marmite, tomato purée and red wine vinegar.

Step 14

Pour in the stock, then bring to the boil. Reduce to a simmer for around 10 minutes, or until thickened and reduced to the consistency of your liking.

Step 17

Pour it through a coarse sieve into a large bowl, using the back of a spoon to push through all that lovely flavour.

Step 20

Taste and season to perfection, cool to room temperature, then pour into containers or bags and pop into the fridge or freezer, ready to finish off on Christmas Day.

Step 23

On the day, if frozen, take the gravy out to defrost when your nut roast goes into the oven, then simply heat through in a pan ready to serve.