Parsnip and porcini gravy

Method

1. Heat 2 tbsp olive oil in a medium saucepan, then add 1 sliced shallot and a handful of parsnip trimmings or 1 finely sliced parsnip.
2. Cook over a medium heat, stirring, for 10-15 minutes until dark gold and caramelised. Add 1 tbsp plain flour and cook, stirring, for 2 minutes.
3. Add 100ml vegan red wine a little at a time, followed by the reserved porcini soaking liquid made up to 400ml with hot water, stirring continuously until the gravy thickens.
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4. Simmer for 5 minutes, add salt and pepper to taste, then pass through a sieve and serve. For an extra flourish, add 1 tbsp truffle oil or 1 tsp cranberry sauce (for a sweeter flavour) just before serving, if you like.