Chestnut And Bay Leaf Gravy - cooking recipe

Ingredients

2 tablespoons olive oil
2 carrots, diced
4 stalks celery, chopped
1 large leek, chopped
2 onions, sliced
4 bay leaves
600 ml red wine
1/4 cup fresh thyme
2 tablespoons dried marjoram
1700 ml good quality vegetable stock
2 teaspoons soy sauce
2 teaspoons yeast extract
340 g chestnuts

Preparation

Heat the oil and fry the carrot, celery, leek and half the onion over a low heat until soft.
Add bay leaves, wine, herbs and stock. Bring to the boil and boil for 10 minutes.
Strain gravy into a jug and discard the veg. Add soy and yeast extract (season with a good twist of black pepper if desired) and return to the pan.
Add the chestnuts and remaining onion to the gravy and simmer for 10 minutes.