Step 1

Preheat your oven to 200℃ fan/220℃/Gas Mark 7.

Step 2

Start by preparing the vegetables, cut the tops and bottom off each onion, remove the outmost layer of skin, but leave on as much as you can, then cut in half, and each half into quarters. Cut the leeks, carrots and celery into 2cm chunks (you can leave the carrots unpeeled). Cut the top off of the garlic bulb.

Step 3

Put all the vegetables on a baking tray, drizzle with the olive oil, and a good seasoning of salt and pepper. Put into the oven and set a timer for 50 minutes.

Step 4

When the timer goes off, remove the tray from the oven, give everything a good shake and add in tomato puree and thyme. Return to the oven for 10 minutes, until the vegetables have turned very brown, then transfer them to a large saucepan. Carefully squeeze the garlic out of its skin into the vegetables, add the bay leaves, stock cubes, water and white wine, bring to the boil, then reduce the heat and simmer for 1 hour (it should be bubbling).

Step 5

Using a large sieve, strain the mixture into a large bowl, discarding the vegetables. Pour the gravy back into the saucepan.

Step 6

Put the cornflour in a small dish and add just enough of the gravy to make a smooth paste (making this cornflour paste helps avoid heavy lumps). Pour the paste back into the saucepan of gravy and mix well. Add the soy sauce and redcurrant jelly and cook over a low heat for a further 5-10 minutes until thickened, whisking often to avoid any lumps.