Home
Recipes
Side Servings

Fennel, ClemenGold and fior di latte salad

Citrus recipes

Fennel, ClemenGold and fior di latte salad

Crispy potatoes with masala butter crème fraiche

Potato recipes

Crispy potatoes with masala butter crème fraiche

30 minutes

Tomato-and-peach salad with yellow tomato vinaigrette

Great value

Tomato-and-peach salad with yellow tomato vinaigrette

Giant sweetcorn dombolo

Mielie recipes

Giant sweetcorn dombolo

1 hour

Celebration saffron baked rice

Christmas recipes

Celebration saffron baked rice

30 minutes

Crunchy broccoli salad with creamy tahini dressing

Broccoli recipes

Crunchy broccoli salad with creamy tahini dressing

The crispiest ever roast potatoes

Christmas recipes

The crispiest ever roast potatoes

1 hour

Roast sweet potato with maple syrup, pecans and dried cranberries

Sweet potato

Roast sweet potato with maple syrup, pecans and dried cranberries

40 minutes

Versatile vegan chickpea butter

Chickpea recipes

Versatile vegan chickpea butter

20 minutes

Lebanese toum

Aliums

Lebanese toum

Carrot salad

Carrot recipes

Carrot salad

Foolproof gravy

Christmas recipes

Foolproof gravy

15 minutes

Load more

Foolproof gravy

Serves 4 - 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

1/2 cup roasting pan juices
1 T sherry
2 -3 bay leaves
1/2 cup cream
1 T cornflour
sea salt and freshly ground black pepper, to taste

Method

1. Deglaze the pan juices by heating the roasting tray on the hob. Add a dash of water, 1⁄4 cup at the most, just enough to lift the juices from the pan.
2. Remove from the heat and strain the pan juices into a saucepan. Add the sherry and bay leaves and cook for 5 minutes over a medium heat.
3. Mix the cornflour with a little water to make a paste, then add to the mixture with the cream. Cook over a medium-low heat until it starts to thicken, about 5–10 minutes. Season to taste.

Find more gravy recipes here.