NOTE: You will require a large 5 litre saucepan with lid for
this recipe as it will make up to 5 pints of fresh stock.
1. Place the olive oil into your saucepan and heat over a low
2. Halve the shallots and chop the garlic cloves, celery and
leek. Add these to your pan and fry until soft.
3. Roughly cut all the rest of the vegetables into approximately
1 inch pieces and add to the pan.
4. Add the thyme, bay leaves, salt and pepper to taste and 3
litres of water to the pan. Turn up the heat and allow the mix to
come to the boil.
5. Once boiling, reduce the heat to low, cover with a lid and
allow to simmer for 30 minutes.
6. After 30 minutes, remove the lid and continue to simmer for
another 30 minutes, allowing the stock to reduce a little and
thicken. Once complete, remove your stock from the heat and allow
7. Using a seive, draw the stock you have made into a jug. Use a
wooden spoon or a spatula to push the mixture through the sieve,
taking care to scrape the bottom of the sieve and add this to the
8. Discard the bayleaves, thyme and excess vegetables in your
9. Pour most of the stock back into the pan, leaving
approximately 50ml in the jug.
10. Add the tsp of cornflour to the 50ml of stock left in the
jug and mix until smooth and lump free.
11. Using the Dualit 700W Hand
Blender with whisk attachment, add the stock and cornflour
mixture to the pan and stir.
12. Allow the stock to simmer on a low heat for another 20
minutes, stirring occasionally. The stock should now have a much
thicker consistency and is ready to use.
13. Allow to cool completely before storing. The gravy can
either be kept in an airtight container in the fridge, or frozen to
keep for longer.
- (Depending on personal dietary preferences) For meat and
chicken stock: add cut offs from leftover weeknight meals or Sunday
roasts and fry alongside the shallots, before completing the
- (Depending on personal dietary preferences) For fish stock, add
boned fish cut offs and fish sauce and fry alongside the shallots,
before completing the remaining steps.
- Alternatively, make a selection of stocks by making the gravy
base as outlined above, then removing one litre for
vegan/vegetarian and adding meat or fish to the remaining
- You can also add flavour to your gravy by adding other optional
ingredients. For example, to make a richer and more intense gravy,
add a dash of red wine to your stock before simmering on a low