Chestnut Gravy

• 2 tbsp olive oil
• 2 shallots (roughly chopped)
• 2 garlic cloves (peeled)
• 1 carrot (peeled and roughly chopped)
• 2 celery stalks (roughly chopped)
• ¼ cup / 15 g mixed dried mushrooms (tightly packed)
• 1 rosemary sprig
• 3-4 thyme sprigs
• 1 sage sprig (or 5-6 leaves)
• ½ tsp fine sea salt
• Cracked black pepper
• 2 tbsp tomato paste
• 2 cups / 500 ml vegetable stock
• ⅓ cup / 100 ml white wine
• 3 tbsp light soy sauce
• 1 cup / 150 g cooked chestnuts (we used vacuum-packed ones)

Herby Loin

• ¼ cup / 12 g mixed herbs (rosemary, thyme, parsley, sage, finely chopped and tightly packed)
• 3-4 tbsp olive oil
• ¾ tsp fine sea salt
• Cracked black pepper
• Whole-Cut Loin

Chestnut 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 caramelise.
4. Add tomato paste and fry for 1-2 minutes, until the colour turns darker.
5. Deglaze the pan with vegetable stock, white wine, 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. Transfer the liquid to a blender and add cooked chestnuts. Blend until completely smooth. Alternatively, you would use a handheld blender.
9. Store in an airtight container in the refrigerator and heat up before serving.

Herby Loin

1. Preheat the oven to 374°F/190°C.
2. Combine finely chopped herbs, olive oil, salt, and pepper, and mix well.
3. Remove the Whole-Cut  Loin from the packaging, and brush with the herby oil.
4. Place in the oven and bake for 30-40 minutes, until nicely browned.
5. Remove from the oven, allow to rest for a few minutes, and slice into 0.4-0.8 inches / 1-2 cm thick slices.
6. Serve with the chestnut gravy.