Sticky veg and cider gravy

2 leeks, roughly chopped

2 celery stalks, roughly chopped

4 carrots, roughly chopped

2 garlic cloves, skins on, whole

oil

2 sprigs each rosemary and thyme

2 bay leaves

2 tbsp flour

500ml dry cider

200ml vegetable stock

• Preheat the oven to 200c/gas 6. Lay the veg in a large roasting tray, scatter over the herbs, season, then drizzle over a little oil. Roast for 45 minutes until the veg is sweet, soft and golden, then cool a little.
• Use a potato masher to mash the veg, then transfer the roasting tray to the hob and place over a medium heat. Add the flour and stir for a couple of minutes, until the flour has cooked out. Add the cider and stock, bring to a simmer, then cook for 10 minutes, stirring occasionally to get all the sticky bits from the bottom of the tray.
• Sieve the gravy into a jug, pressing down all the vegetables and herbs with a spoon to get all the flavours out, and keep in the fridge until needed. Reheat with a little extra hot water or veg stock when ready to serve.