Instructions: Heat the oil in a large pan and fry the carrot, celery, leek and half the onion over a low heat for 10 minutes, stirring, until softened. Stir in the bay leaves, red wine, thyme, marjoram and vegetable stock.

Bring to the boil and boil rapidly for 10 minutes until reduced by half. Strain into a jug and discard the vegetables. Add the shoyu, yeast extract and black pepper. Return the strained stock to the pan.

Add the chestnuts and remaining onion to the stock and simmer over a low heat for 10 minutes. Serve with the squash.

T(Cooking):
"0:30"

NOTES : This gravy takes a little time to make. It adds a richness to such dishes as Roasted Butternut Squash with Garlic Mushrooms. This can be made in advance and stored in the fridge overnight.

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