There are two things that make a good gravy: a vegetable trivet, which is the layer of vegetables in the bottom of your roasting tray that your meat sits on; and the juices from a roasted piece of good-quality meat. As long as you always use a vegetable trivet and buy good-quality meat, your gravy will taste like heaven whether you use water or stock. Follow my method for making gravy and you'll never look back.
Nutritional Information - Amount per serving:
- Calories 140kcal
- Carbs 14.1g
- Sugar 4.2g
- Fat 3.0g
- Saturates 1.0g
- Protein 7.1g
This recipe is from:
Jamie's Ministry of Food
BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council