Classic beef gravy

Before you start

The key to this gravy’s intense flavour is all the juices, fats and crispy bits left in the dish used to cook the meat. Adding flour helps to absorb some of the liquid elements, while a bit of elbow grease and a wooden spoon will scrape up any stuck bits, ready to dissolve into and flavour the stock. Ensure you’ve scraped the base of the pan completely once the stock is in there to get the best flavour possible.

You can add whatever herbs you like to your gravy, but rosemary, bay and thyme tend to work the best. You can add a dollop of mustard for extra tang, or even a splash of red wine or port for sweetness.

If your gravy isn’t as thick as you’d like after 3-4 minutes, just strain it into a clean saucepan and simmer until it’s reduced a little more. Always season at the very end; if you season first and then reduce the liquid, it may be too salty for your tastes.