Apple Cider Gravy

• 2 shallots (roughly chopped)
• 2 garlic cloves (peeled)
• 1 carrot (peeled and roughly chopped)
• 2 celery stalks (roughly chopped)
• ¼ cup mixed dried mushrooms
• 1 rosemary sprig
• 3-4 thyme sprigs
• 4-5 sage leaves
• ½ tsp salt
• Cracked black pepper
• 2 tbsp  tomato paste
• ¾ cup / 200 ml apple cider
• 2 cups / 500 ml vegetable stock
• 3 tbsp light soy sauce
• Cornstarch slurry (2 tbsp corn starch + 4 tbsp water)
• 1 tsp apple cider vinegar

Granny’s Roast with Sage Roasted Potatoes

• Granny’s Roast
• 2.2 lb / 1 kg baby potatoes (sliced in half)
• 1 large apple (cut into segments)
• 2 tsp fine sea salt
• Cracked black
• 4 tbsp olive oil
• 10 sage leaves

Apple Cider Gravy

1. Heat olive oil in a medium-sized saucepan over medium heat.
2. Add shallots and fry for 2-3 minutes before adding garlic.
3. After a minute, add carrot, celery, fresh herbs, and dried mushrooms. Season with salt and pepper. Fry for 3-4 minutes, until the vegetables start to caramelize.
4. Add tomato paste and fry for 1-2 minutes, until the colour turns darker.
5. Deglaze the pan with vegetable stock, apple cider, and soy sauce.
6. Bring to a simmer and cook for 20-25 minutes, until slightly reduced.
7. Strain the liquid and discard the vegetables.
8. Return the gravy to the saucepan, add cornstarch slurry and bring to a simmer. Cook for 1-2 minutes, until thickened.
9. Serve with Granny’s Roast and potatoes.

Granny’s Roast with Sage Roasted Potatoes

1. Preheat the oven to 374°F / 190°C (fan or convection).
2. Add potatoes and apples to an oven-safe baking dish or tray.
3. Add sage, and season everything with olive oil, salt, and pepper. Toss to coat.  
4. Place in the oven and roast for 20 minutes.
5. After 20 minutes, remove from the oven and nestle in the Granny’s Roast. Lightly brush with olive oil and place back into the oven.
6. Bake for 30 minutes, until nicely browned.
7. Remove from the oven. Carve Granny’s Roast and serve with roasted potatoes, apples, and gravy.