Saturday night gravy

Good gravy, for me, makes the dish, if it's one of those meat and 3 veg type meals.   Bad gravy constitutes a criminal act, no gravy with certain dishes is just wrong and at a push you can just melt a large knob of butter on something hot and call it gravy when it melts!  As I once overheard someone in Leamington Spa say at a wedding (while asking for extra gravy) "I can't stand a dry dinner".  Wise words indeed.

 Sausages, Mash and PSB with red wine gravy

One of the more personally revealing things about being unable to cook for so many weeks while recovering from a big operation, is that it seems that I cook in such a way that it is really hard to tell someone else how to do it 'my way'. When pressed by my other half to explain how I made 'non-Bisto' gravy it was pretty difficult to exactly work out what I actually do to make gravy - especially with any firm idea of measured amounts and timings.

Despite this the resulting red wine gravy he made following my 'made up on the hoof recipe instructions' was great (I would have added more liquid to make it less thick if I had made it but that wasn't in the recipe). 

Tonight I made the delicious white wine gravy below for our meal of fennel chicken, mashed potato & celeriac and with spring greens....