Gravy is an amazing sauce the real essence of home cooking nothing fancy and not twelve hours work.

Creme Brulee


1 tray           Natural juices and stuck bits from your roast, Lamb, chicken or Beef

1 glass          Red wine

2 tbsp          All purpose flour

2 oz             Tomato puree

6 cups         Brown stock, the pouch ones work well for this

1                  Carrot, peeled and roughly chopped

1                  Onion, peeled and roughly chopped

2 sticks         Celery, roughly chopped

3 cloves        Garlic

2 sprigs        Thyme

2 sprigs        Rosemary


  1. Start of by getting your roasting try onto the heat; add the chopped vegetables and herbs.
  2. You are looking to caramelize the vegetables and lift the flavor off the bottom of the roasting tray making use of what was left from your roast.
  3. Next add the garlic and about half of the wine use the wine to help unstick what at the bottom of the tray.
  4. Next add the tomato puree, mix in now add the flour and work into the mixture. This might start to clump together but don’t worry.
  5. Add the rest of the wine and bring the whole lot to the boil.
  6. Lastly add the brown stock and whisk the whole lot together.
  7. Transfer the mixture into a thick bottomed pan and reduce until you have the required flavor.
  8. The more you reduce the sauce the stronger the flavor will be and the thicker it will become.

Generously funded by The Russell & Josephine Kott Charitable Memorial Trust