Ingredients:

• 2 onions
  
• 2 carrots
  
• 1 tsp sugar
  
• Bovril
  
• 3/4 pint brown stock, or water and bovril or stock cube
  
• Worcestershire sauce
  
• Red wine optional

Method:

1. Slice the onion and dice the carrots, fry these gently in ground nut oil for about 20 minutes, then add the sugar, carry on frying gently until they are brown around the edges.
   
2. Now add the flour, stir and fry for a minute or so, add a small amount of stock, stir until smooth, repeat, this ensures there are no lumps.
3. Once sauce is the thickness of double cream you can add the rest of the stock in one go, the wine and Worcestershire sauce.
   
4. Cook for at least half an hour if not longer, taste for seasoning.
   
5. This is a very basic gravy, you can add bay leaves, thyme, change the type of stock, play around with it in many ways to vary it according to what you are going to use it with.