Veggie FEASTS

Cranberry sauce

250g fresh or frozen cranberries
grated zest and juice of 1 orange or 2 clementines
50g caster sugar
1tbsp oloroso sherry or port

1 Put the cranberries, orange zest and juice and sugar into a pan. Add a splash of water and cook over a gentle heat, stirring until most of the cranberries have burst and the sauce has thickened.

2 Stir in the oloroso or port and simmer for another minute. Transfer to a serving bowl and allow to cool.

Gravy

1tbsp olive oil
25g butter 1 shallot, finely chopped
200g mushrooms, finely chopped
1 garlic clove, finely chopped
a sprig of thyme, leaves finely chopped 1tbsp plain flour
100ml white wine or dry sherry
1tbsp mushroom ketchup
250ml mushroom stock

1 Heat the olive oil and butter in a saucepan. Add the shallot and fry over a medium-high heat until softened and caramelised. Add the mushrooms and cook until they have reduced down and are dry.

Stir in the garlic and thyme and season with salt and pepper. Stir in the flour and cook for a couple of minutes, stirring constantly, then turn up the heat and add the wine or