Trim peel and finely chop the onion and carrot. Trim and dice the celery stick. Trim any woody ends off the mushrooms, then halve or quarter them. Fill and boil your kettle.

Melt 50g butter in a medium-sized pan set over a medium heat. Add the onion, carrot and celery and season with salt and pepper. Fry, stirring often, for xxmins till the veg have softened.

Add the chopped mushroms and season again. Fry, stirring often, for xx mins till the mushrooms are juicy and tender.

Pour in the vegetable broth. Top up the pan with 600ml hot water from the kettle. Drop in the bouquet garni (use kitchen string to tie the hersb toghether to make it easier to pull them out at the end). Tutn the heat up and bring the pan to the boil, then turn the heat down and pop on a lid. Simmer for xx mins.

Take the pan off the heat. Lift out the herb sprigs. Ladle the gravy into a heatproof blender and blend till smooth. Alternatively, use a hand-held blender and blend everything together in the pan.

Pour the gravy back into the pan, if necessary, and set on a low heat. Tip the cornflour into a small bowl and add a ladleful of the gravy. Stir together to combine, then pour this mix into the pan and stir to combine. Let the gravy warm for a few mins. It should justthicken, so it coats the back of a spoon if you dip it in. taste and add more salt and pepper, if needed. Pour into a gravy boat and serve.