Red wine sauce

• 2 tbsp olive oil
• 1 celery stick, diced
• 1 leek, trimmed and finely sliced

Heat the oil in a large saucepan over a medium heat. Add the vegetables and thyme and fry for 4-5 minutes.

Add the wine and port and deglaze the pan by stirring to remove any caramelized bits stuck to the bottom. Bring to the boil, then simmer to reduce the liquid by half.

Add the stock, redcurrant jelly and star anise, return to the boil, then simmer for about 30-40 minutes unt