Mustard and ale gravy

A hearty gravy that makes use of some of the veg for the toad in the hole recipe. If you are just making the gravy, roast the veg at 200C (180C fan)/gas 6 for 35-40 minutes before you start.

Ingredients

¼ roasted squash (from toad in the hole recipe above)

1 roasted red onion (from toad in the hole recipe above)

25g butter

1 tbsp plain flour

400ml ale (try Hampsfell golden ale from Shaws of Grange, or a heartier chocolate stout from Sam Smith’s

Salt and black pepper

1 tsp dijon mustard

Small bunch parsley, finely chopped

Method

Put the cooked squash and red onion in a pan on a medium-high heat with half the butter, and mash the squash with the back of a fork.

Add a tablespoon of plain flour and mix in. Add the ale, little by little, stirring with each splash, until you have a thick, creamy gravy. Simmer for a few minutes, season well, then add the remaining butter, the mustard and parsley.