Season the gravy with salt and pepper, and stir in the cooked chopped bacon. Editor’s Tip: Whisk the mixture continuously as ...

Although it frightens a lot of people, making gravy just needs a little practice ... Add up to 570ml/1 pint of stock and, using a balloon whisk, stir until boiling. Season to taste and simmer ...

Transfer the gravy to a saucepan, whisk in the redcurrant or apple jelly, then taste for seasoning. Leave to simmer gently until you are ready to serve. This gravy can be used for any roast and ...

Whisk flour into fat in skillet ... until meatballs are pink in the center when you cut one open and gravy is slightly thickened, 5-7 minutes. Turn heat off and let sit 5 minutes.

Heat oil in a wok and deep fry gatte over medium heat until golden brown. 3. Gravy: Whisk yoghurt in a bowl, add coriander powder, red chillies, turmeric and salt. Keep aside for 10 minutes.

The Gravy: Whisk yoghurt in a bowl, add coriander, red chillies and turmeric and salt, mix well and keep aside. Crush the saffron threads with a pestle or the back of a spoon, soak in rosewater and ...

Serve a large spoonful of the toad with a ladleful of gravy and some buttered peas. Place the flour in a bowl and make a well in the centre. Whisk in the eggs and continue to whisk until just ...