for 4 to 6 people

    • 4 shallots
    • 2 garlic cloves
    • Fresh thyme sprigs
    • 250ml beef stock
    • 150ml red wine
    • 3 tablespoons port
    • 1/2 teaspoon fennel seeds
    • 30g tomato puree
    • 50g redcurrent jelly
    • 50g dark brown sugar


    • For the port and redcurrant jus, melt a knob of butter in a large saucepan on a medium-to-high heat.
    • Add 4 shallots, peeled and sliced, 2 fresh thyme sprigs and 2 garlic cloves, peeled and chopped and fry for a few minutes to just brown the edges.
    • Add the fennel seeds and toast for 1 minute then stir in 50g dark brown sugar until it melts through and begins to bubble up the side of the pan.
    • Reduce the heat, stir in 150ml red wine to deglaze the pan for a minute or so and then add 250ml of beef stock, 3 tablespoons of good-quality port, 30g tomato paste and 50g redcurrant jelly.
    • Bring to the boil and simmer for 15 minutes - this will evaporate off most of the alcohol, leaving a rich, sweet and syrup-like sauce.
    • Remove and discard the thyme sprigs.