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Everyday gravy, roast-dinner gravy, make-ahead, gluten-free and large-batch.

12 pages in this section

Caribbean jerk gravy
A deliciously hot accompaniment to many dishes such as jerk chicken, it'll get your tastebuds tingling
Emergency gravy
Five minutes, no stock, dinner is already on the table
What to do when the food is plated and there is no gravy — the fastest routes to something decent, ranked by how good the result actually is.
Gluten-free gravy
Cornflour, careful label-reading, and a gravy no one can tell apart
How to make gravy without wheat flour — using cornflour, arrowroot or gluten-free blends — and which everyday gravy ingredients hide gluten.
Gravy for a nut roast
The gravy that has to work as hard as the main course
A rich, glossy vegetarian gravy designed specifically for nut roasts and vegetable mains, with port, mushrooms and redcurrant for a celebration table.
Gravy for Christmas dinner
Make it in November, finish it in ten minutes, keep it hot for an hour
A make-ahead plan for Christmas gravy: a giblet base days in advance, a quick finish in the tin, and a strategy for keeping it hot while everything else comes together.
Gravy from stock
When you have good stock and no roast
How to turn stock — homemade, fresh from a tub, or from a cube — into gravy worth pouring, with the tricks that make cube gravy taste homemade.
Gravy without drippings
No roast, no juices, no problem
A full-flavoured brown gravy built entirely from store-cupboard ingredients, for when there is no roasting tin to work with.
Guinness gravy
Adding this delicious stout as a key element of your gravy significantly elevates its flavour and aroma
Large-batch gravy
Gravy for twenty, thirty or a village hall
Scaling gravy up for a crowd: ratios that survive multiplication, the equipment that matters, and the bits that do not scale linearly.
Make-ahead gravy
Because the twenty minutes before a roast is served is the worst time to make anything
How to make gravy days or weeks in advance and finish it with fresh pan juices on the day, without losing anything.
Proper roast-dinner gravy from meat juices
The Sunday gravy, made in the tin while the joint rests
The full method for roast-dinner gravy made from the juices in the tin, with a vegetable trivet, a wine deglaze and a strained finish.
Simple everyday gravy
Four ingredients, eight minutes, no roast required
The everyday gravy that works any night of the week: fat, flour, stock and seasoning, in about eight minutes.