Whether it's a Sunday roast or special occasion like Christmas Day, one thing we can't be without is lashings of gravy. But with all the other trimmings to consider – from perfectly crisp roast potatoes to stuffing – we're always looking for ways to save time without compromising on flavour.
This simple recipe does just that using stock cubes, mustard, cream, and a splash of brandy to deliver a delicious gravy in just 10 minutes.
Put 2 x 28g Knorr Chicken Gravy Pots (widely available) in a pan with 250ml (9fl oz) cold water, 250ml (9fl oz) boiling water from a kettle, any juices from the turkey roasting tin and a splash of brandy. Bring up to the boil, whisking constantly, then boil for 1min until just thickened.
Step 2
Stir in 1tsp wholegrain mustard and a splash of cream. Check the seasoning, pour into a jug and serve with the turkey.
Get ahead
Make up to 2hr ahead (but there wont be any turkey tin juices). Lay a piece of clingfilm directly on the surface of the gravy and set aside at room temperature. To serve (the gravy will have jellified a bit), reheat gently, stirring frequently, and add 50ml (2fl oz) boiling water and the turkey tin juices (if you have any).
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
