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.
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!
Bon app! R