Get it right GRAVY
Feb 21, 2020
2 minutes
Recipe ADAM BUSH Photographs STUART OVENDEN
No Sunday roast is complete without a jug of silky smooth, deeply savoury, piping hot gravy (not to mention it being a compulsory accompaniment to pie or sausage and mash). The secret is to take the time to make a really great stock and then allow it to gently reduce to concentrate those meaty, caramelised flavours, as well as
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