Perfect Gravy

I've often wondered why so many people dish up a beautiful dinner, then offer you a poor excuse for gravy to go with it.

I'm not a food snob but when you gaze on gravy boat as it's passed round, and you notice it's got fat swimming on top, chances are, it's going to land on your plate!

Unfortunately, this often happens when you use traditional gravy recipes with the meat juices, and not all the fat gets skimmed off. It doesn't add to the flavour, it's too greasy and it justs looks disgusting.

Gravy made the "old fashioned" way is full of flavour, if you get it right, but there is an alternative, and still full of flavour, it's just as tasty, there's no fat, and it doesn't mean you have to simmer carrots or celery or anything else for that matter to get a good stock.

This is a really quick, easy way to get a rich, creamy gravy, with fewer calories.
Steam your vegetables and use the hot water for the basis of the gravy, this way you get the goodness from the veggies and the water is ready when you are.

Take about a pint of the veggie water and pour into a separate saucepan, keep on a low heat.
Crumble a good beef stock cube into the veggie water and stir.
Add a good half cup of semi skimmed milk (this gives a lovely creamy texture)
Now add a splash or two of Worcestershire sauce.
Do the same with some Tabasco sauce.
Add good squirt of Marmite or Vegemite.
Add a small pinch of garlic granules.
Finally add a good helping of freshly ground black pepper.
Turn the heat up and sprinkle in some gravy granules to thicken.
Use a balloon whisk to stir, when it comes to the boil; turn down the heat to minimum and leave to simmer for a few minutes, stirring now and then. This gives it time for all the flavours to amalgamate.

Bon appetite!