- Preheat your oven to 210C/190C fan. Add the fennel, carrots and oyster mushrooms to a large roasting tray, drizzle with olive oil and season lightly with salt.
- Place in the oven to roast for 25-30 minutes, or until golden and caramelised at the edges.
- Tip the veg into a large saucepan on the hob and add the green leek tops. Pour the wine into the hot tray and place the tray back in the oven for 5 minutes, or until the wine is bubbling and it has started to deglaze the pan. Scrape up any caramelised bits stuck to the bottom - that’s where all the flavour is - and pour the contents of the tray over the vegetables.
- Place the saucepan onto a medium heat and add the flour. Cook for a minute, stirring to coat the vegetables, then add the miso paste. Let the miso paste cook on the bottom of the pan before adding in the bay leaves and any woody herbs you’re using. Pour over the hot stock, add the tamari and bring to a gentle boil.
- Turn the heat down to a simmer and let the gravy cook for 20 minutes, or until it’s as thick a consistency as you like (remember it will continue to thicken when you reheat).
- Pour the gravy through a sieve into a fresh saucepan or bowl, using the back of a spoon to squeeze out as much flavour from the veg as you can. Taste and season to your liking, before cooling to room temperature and storing in containers or bags in the fridge or freezer.