2 leeks, roughly chopped
2 celery stalks, roughly chopped
4 carrots, roughly chopped
2 garlic cloves, skins on, whole
2 sprigs each rosemary and thyme
2 bay leaves
2 tablespoon 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.