The Campaign for Real Gravy starts here
PUBLISHED: 11:25 17 October 2017 | UPDATED: 07:54 18 October 2017
Opinion: So Tom Kerridge is the latest celeb chef to abandon traditional gravy. Well, more fool him, says Sharon Griffiths.
So Tom Kerridge is the latest celebrity chef to admit using stock cubes at home. Lightweight.
Not in gravy, I trust.
In among other great causes demanding our attention – world peace, endangered pandas, trains that run on time – I’m thinking of starting a Campaign for Real Gravy.
You know, the proper stuff, made with the fatty juices of the roast and the bits that have flaked off the meat with a dash of cornflour and the water the vegetables were cooked in. Heaven. Not something from just a stock cube and the kettle.
What’s more the gravy served with beef has proper beef taste, that from lamb proper lamb taste. You get the picture. Wonderfully rich and full of flavour of the meat it’s made from, the sort that husband, being a peasant, eats with a spoon straight from the gravy boat.
What’s more – as long as he doesn’t eat it all on Sunday – it makes the left overs really tasty next day.
But often now, even in quite swanky restaurants, you get all-purpose gloop. No matter what meat you’re eating, there’s just a jug full of anonymous brown liquid bearing no relation to anything on your plate. Worst of all are carveries where they have great urns of the stuff, tasting of nothing more than salt and powdery bits. Yuk.
I’m all for short cuts , so yes, stock cubes – or preferably those little jelly pots – have their place, but never, ever in gravy.
Good gravy is far too important – and simple.
Keep gravy real!