Beef trimmings 350g, cut into chunks Rapeseed oil a dash Salt Large banana shallots 5, peeled and roughly sliced Red wine 2 bottles (for richer gravy, substitute one bottle of wine for port) Fresh thyme 20g Fresh rosemary 20g Whole black peppercorns 10 Bay leaves 2 Garlic bulb 1, halved lengthways Chicken stock 500ml Beef stock 1l Cornflour Roasted chestnuts 1 pack, roughly chopped (optional) Cranberries a handful (optional) Nutmeg a pinch, grated (optional) Oranges 2, zest (optional)

In a large saucepan, cook the beef trimmings with a dash of oil and a pinch of salt (don’t add too much, as the gravy will be seasoned properly once reduced). This needs to be at a temperature where the beef starts to caramelise and leaves golden brown colouring on the bottom of the pan. Add the sliced shallots to the beef. As they cook, they will start to acquire some of the beef colouring from the bottom of the pan. Once the shallots begin to colour, add the wine (and port if using), thyme, rosemary, peppercorns, bay leaves and garlic. Reduce the liquid by ⅔ (roughly 500ml). Add the stocks and reduce further until you have around 1l of liquid. Strain through a sieve and add salt to taste. At this point you can add 1 or some of the festive optional extras. If you need to thicken the gravy, do this on the day you serve it. Mix a small amount of cornflour with cold water to make a paste and gradually whisk this into the gravy at a medium heat before serving.

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Sides

Make-ahead gravy

Having a few meat options on the table for Christmas lunch? This gravy works deliciously well with turkey, goose or beef

Tom Chivers, head chef of The Farm Table at Darts Farm, shares his recipe for make-ahead gravy

dartsfarm.co.uk

Makes 1l

You will need

Beef trimmings 350g, cut into chunks
Rapeseed oil a dash
Salt
Large banana shallots 5, peeled and roughly sliced
Red wine 2 bottles (for richer gravy, substitute one bottle of wine for port)
Fresh thyme 20g
Fresh rosemary 20g
Whole black peppercorns 10
Bay leaves 2
Garlic bulb 1, halved lengthways
Chicken stock 500ml
Beef stock 1l
Cornflour

Roasted chestnuts 1 pack, roughly chopped (optional)
Cranberries a handful (optional)
Nutmeg a pinch, grated (optional)
Oranges 2, zest (optional)

Method

In a large saucepan, cook the beef trimmings with a dash of oil and a pinch of salt (don’t add too much, as the gravy will be seasoned properly once reduced). This needs to be at a temperature where the beef starts to caramelise and leaves golden brown colouring on the bottom of the pan.
Add the sliced shallots to the beef. As they cook, they will start to acquire some of the beef colouring from the bottom of the pan.
Once the shallots begin to colour, add the wine (and port if using), thyme, rosemary, peppercorns, bay leaves and garlic. Reduce the liquid by ⅔ (roughly 500ml).
Add the stocks and reduce further until you have around 1l of liquid. Strain through a sieve and add salt to taste. At this point you can add 1 or some of the festive optional extras.
If you need to thicken the gravy, do this on the day you serve it. Mix a small amount of cornflour with cold water to make a paste and gradually whisk this into the gravy at a medium heat before serving.

You will need

Beef trimmings 350g, cut into chunks
Rapeseed oil a dash
Salt
Large banana shallots 5, peeled and roughly sliced
Red wine 2 bottles (for richer gravy, substitute one bottle of wine for port)
Fresh thyme 20g
Fresh rosemary 20g
Whole black peppercorns 10
Bay leaves 2
Garlic bulb 1, halved lengthways
Chicken stock 500ml
Beef stock 1l
Cornflour

Roasted chestnuts 1 pack, roughly chopped (optional)
Cranberries a handful (optional)
Nutmeg a pinch, grated (optional)
Oranges 2, zest (optional)

Method

In a large saucepan, cook the beef trimmings with a dash of oil and a pinch of salt (don’t add too much, as the gravy will be seasoned properly once reduced). This needs to be at a temperature where the beef starts to caramelise and leaves golden brown colouring on the bottom of the pan.
Add the sliced shallots to the beef. As they cook, they will start to acquire some of the beef colouring from the bottom of the pan.
Once the shallots begin to colour, add the wine (and port if using), thyme, rosemary, peppercorns, bay leaves and garlic. Reduce the liquid by ⅔ (roughly 500ml).
Add the stocks and reduce further until you have around 1l of liquid. Strain through a sieve and add salt to taste. At this point you can add 1 or some of the festive optional extras.
If you need to thicken the gravy, do this on the day you serve it. Mix a small amount of cornflour with cold water to make a paste and gradually whisk this into the gravy at a medium heat before serving.