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GRAVY BY IAN TAYLOR

I've heard disturbing rumours that some of you out there are using instant gravy mixes

Stop it Now!

I'm not going to give you a recipe as such, rather a simple methodology to get you going on your way. Follow these simple steps and you'll soon be making gravy to die for. I read in Southern Living magazine from the USA that "Gravy is more than a beverage". It's true you know. Why spend hours cooking a roast dinner just to pour some artificially coloured and flavoured slop on it. It's like you don't care. End of rant.

1. Throw away any packets/boxes of gravy mix you might have

2. Chop an onion as coarsely or as finely as you like

3. Fry gently in a little oil until lightly browned ( you can add a little sugar to help caramelise the onions if you wish)

4. Add 1 heaped teaspoon of cornflour and stir well. For extra colour to the gravy you can let the flour brown but not burn

5. Add the juices from your meat. Deglaze the roasting tin or pan with water or wine ( sherry is good for christmas dinner ) to get maximum flavour and colour.

6. Add extra liquid as required eg the water from your vegetables or even milk.

7. Season to taste

8. For extra sheen and silkiness whisk in a knob of butter just before serving.

If you don't want chunks of onion in your gravy sieve before serving. You can add other flavourings to the gravy as required. My favourite is tomato. The cheats way is to stir in some tomato sauce or puree.

It doesn't just have to be the traditional "Sunday Roast" to benefit from the real gravy treatment. A favourite of mine is bangers and mash. Simply cook a good quality sausage in a roasting pan in the oven adding a little water to keep the pan clean and make gravy as above. Treat yourself even more by mashing the potatoes with extra virgin olive oil instead of butter and milk.

Have fun and treat your taste buds.

Ian Taylor