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Everything's Gravy

Preparation time: 

A good gravy brings together a Sunday roast — it bestows a lick of flavour on everything it touches.

Gravies are traditionally made with flour to thicken, but in my option, this ruins a good gravy. All you need is the sweet nectar of meat juices —there's enough gelatine and fat to make a lip-smacking, silky smooth jus.



A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. When you come to making a gravy, your meat will be resting, and you'll have a tray of meat juices in front of you.
    2. Put the tray back on the hob, over a high heat. At this point you can add some extra stock and wine to add flavour and increase the volume of gravy.
    3. Using a wooden spoon, scrap off the sticky, meat juices from the edges and bottom of the pan.
    4. Stirring occasionally, allow to boil and reduce — this will thicken the gravy and make it silky smooth
    5. Take off the heat once it’s reached your desired thickness — add more stock if and continue to boil if you haven’t got very much gravy.
    6. Adjust the seasoning with salt, pepper, and mustard.

    Bon app! R