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Gravy recipe
This is the style of make-ahead gravy we do, and it’s so worth it because it’s packed with flavour. I love that you can simmer it away, strain it, and then freeze it—so on Christmas Day you’re not faffing about when you should be enjoying everyone being there.
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Pros
- +Deep, rich flavour from roasting veg and chicken first
- +Can be made ahead and frozen to save time on the day
- +Easy to reheat while everything else is in the oven
Cons
- -Takes a bit of time to simmer and strain
- -Looks a bit gross before you strain it!
