Peel and thinly slice the onions. If you have a mandoline or a blade attachment on your food processor you can use that to reduce the chopping time and get your onions very thinly sliced. Peel and thinly slice the garlic.

Melt 50g of the butter (save the rest for your other recipes) in a pan over a very low heat. Add the onions and garlic with a generous pinch of salt and pepper. Pop on a lid. Sweat the onions for 20 mins, stirring occasionally, till soft and browned. If they start to colour too quickly or look dry, turn the heat down even more and add a splash of water.

When the onions have cooked for 20 mins, add 1 tbsp sugar and stir well. Fry for 2-3 mins, lid off and stirring, till the onions turn sticky. Stir in 2 tbsp cornflour and continue to fry 2-3 mins, scraping the bottom of the pan with a spoon to keep the flour from sticking.

Fill and boil your kettle. Add the tamari and vegan fischy sauce to the pan, then dust in the vegetable bouillon powder. Slowly pour in 750ml hot water from the kettle, stirring as you pour, till fully combined. Drop in the bay leaf.

Bring the gravy to the boil, then reduce the heat to a simmer. Cook without a lid on for about 10-15 mins, till the liquid has reduced a little and the flavour has intensified. Just before serving, taste the gravy and more salt and pepper, if needed. Pour into a gravy boat, discarding the bay leaf, and serve.