Flavour variations
Try these tasty twists for different meats:
Turkey – mash 3 cooked chestnuts into the pan juices at the end of step 1, before adding the flour, then proceed as per the recipe adding 3 tbsp cranberry sauce when adding the stock. Thicken as above.
Pork – add 3 tbsp Bramley apple sauce and 1 tsp English mustard just before you add the stock in step 3, and replace 200ml of the stock with cider or apple juice. Thicken as above.
Beef – replace 100ml of the stock with Madeira or replace 200ml with red wine and thicken as above.
Duck – add 3 tbsp Seville orange marmalade along with the stock. Thicken as above.
Chicken – add 5 sage leaves to the tin once the fat has been spooned off in step 1 and cook for 1 minute over a high heat until golden, then remove with a slotted spoon, before reducing the heat to continue with the recipe as above, adding 1 tbsp Dijon mustard with the stock.
Lamb – Add 1 tbsp finely chopped thyme leaves to the tin once the fat has been spooned off in step 1 and cook for 1 minute. Continue with the gravy as above adding 2 tbsp redcurrant jelly along with the stock.
