My ‘Holy Trinity’ Gravy

Now just in case anyone thinks that The Father, Son and Holy Spirit came up with this – they didn't; they only wish they had! What I mean by 'Holy Trinity' is the three sauces I add to my gravy to make it blow your socks off. This technique works for any roast dinner so give it a try next Sunday. Any roast dish you make, always throw some vegetables in under and around the roast – these are not to eat but to help keep the roast moist and for flavour, then when the roast is done they are used for the gravy. Give this method a go ... it is consistently amazing!

FEEDS 4-6

Ingredients

1 tablespoon flour

A glass of wine, red or white

1 litre of vegetable, chicken or beef stock

Black pepper to season

Knob of butter

The Holy Trinity

1 tablespoon dark soy sauce

1 tablespoon oyster sauce

1 tablespoon Worcestershire sauce

Method

• Once you take your roast out and leave it to rest, spoon off the fat from the roasting dish, then sprinkle the flour over the vegetables in the tray. Mash them all together with a potato masher and stir well.

• Pour in the wine of your choice and bung back into the hot oven (or if your tray is hob proof, place it on a hot hob). Let the wine reduce, then add your hot stock and allow to bubble for a little while.

• Carefully sieve the contents of the tray into a saucepan and place onto a hot hob, bring to the boil and add in ‘The Holy Trinity’. Reduce to a steady simmer until it thickens, season with black pepper; the soy sauce should be salty enough.

• When ready to serve up, take it off the heat, add a knob of butter and stir to dissolve: this will make it nice and shiny and silky smooth. Serve it up in a nice big gravy boat; you won’t have a drop left!

  Tip: If you have no wine to hand then use your imagination … cider, port, sherry, apple juice, orange juice, etc., anything like this will do and if worse comes to worst just use the stock and add a squeeze of lemon juice.