Regional British and Irish Gravies
Black Country Faggots and Peas Gravy
The dark, offal rich gravy that faggots bake in, thick with onion and finished with a little of the faggot itself…
Regional British and Irish Gravies
Chip shop gravy, pie and mash liquor, hotpot juices. The gravies of specific streets and counties.
26 recipes in this collection
Regional British and Irish Gravies
Black Pudding Gravy
An onion gravy with black pudding crumbled into it so it melts down, giving a dark, iron rich, faintly spiced sauce…
Regional British and Irish Gravies
Chip Shop Curry Gravy
The thick, mild, faintly sweet curry sauce that sits on top of chips without running off, built from onion, mild…
Regional British and Irish Gravies
Chip Shop Style Gravy at Home
A ten minute cheat that takes gravy granules and pushes them into proper chip shop territory with onion water,…
Regional British and Irish Gravies
Cornish Pasty Gravy
A peppery beef and swede gravy for dipping a pasty into, heavy on the white pepper the way the filling itself is.
Regional British and Irish Gravies
Cumberland Sausage Gravy
A peppery pan gravy made in the fat from a coiled Cumberland sausage, with sage, mace and a spoon of apple to match…
Regional British and Irish Gravies
Devon Roast Pork and Cider Gravy
Roasting tin pork gravy loosened with dry Devon cider and finished with a spoon of cream, sharp enough to cut…
Regional British and Irish Gravies
Dorset Lamb and Rosemary Gravy
A clean roast lamb gravy sharpened with redcurrant and rosemary, made in the tin and reduced rather than heavily…
Regional British and Irish Gravies
Geordie Mince and Dumpling Gravy
Beef mince cooked down into its own thick gravy with carrot and onion, ready for suet dumplings to sit on top and…
Regional British and Irish Gravies
Gravy for a Full English
A quick, dark breakfast gravy made in the fry pan with mushroom and tomato juices, for pouring over sausages, bacon…
Regional British and Irish Gravies
Gravy for Rag Pudding
A rich beef and onion gravy for a steamed Oldham rag pudding, thick enough to sit round the suet crust without…
Regional British and Irish Gravies
Grey Peas and Bacon Gravy
A Black Country plate of soaked grey peas cooked slowly with bacon, the pot liquor thickened by the peas themselves…
Regional British and Irish Gravies
Highland Venison Gravy
A dark, glossy venison gravy with juniper, thyme and a splash of whisky, reduced hard and finished with cold butter.
Regional British and Irish Gravies
Irish Guinness and Beef Gravy
A dark, faintly bitter beef gravy built on Guinness and softened with brown sugar and thyme, for beef stew, sausages…
Regional British and Irish Gravies
Lancashire Hotpot Gravy
The lamb and onion gravy from under a hotpot lid, thin and clean rather than heavy, seasoned with bay and…
Regional British and Irish Gravies
London Pie and Mash Liquor
The pale green parsley sauce that goes over pie and mash in the East End, thin, sharp with vinegar and absolutely…
Regional British and Irish Gravies
Norfolk Turkey Gravy
A giblet stock turkey gravy with sage and onion, made ahead and finished with the roasting juices on the day.
Regional British and Irish Gravies
Northern Chip Shop Gravy
Dark, glossy, properly thick chip shop gravy made from scratch, with the deep savoury hit that comes from onion,…
Regional British and Irish Gravies
Scottish Steak Pie Gravy
The deep, almost sticky beef gravy from a Hogmanay steak pie, built by braising shin slowly and reducing the liquor…
Regional British and Irish Gravies
Scouse Gravy
The thin, potato thickened liquor from a pan of scouse, made from lamb and beef with nothing added but time and a…
Regional British and Irish Gravies
Somerset Cheddar Gravy
A savoury gravy with mature Cheddar melted through it and a hit of English mustard, thick enough for chips or a…
Regional British and Irish Gravies
Staffordshire Oatcake Gravy
A bacon and onion gravy for pouring over a folded Staffordshire oatcake, thin enough to soak in without turning it…
Regional British and Irish Gravies
Sussex Roast Beef Gravy
A dark roast beef gravy deepened with local ale and mushroom ketchup, strained smooth and served with the pudding…
Regional British and Irish Gravies
Ulster Fry Gravy
A quick pan gravy made in the fat left from an Ulster fry, dark and salty, for pouring over soda bread and potato…
Regional British and Irish Gravies
Welsh Cawl Gravy
Lamb and leek gravy built from the broth of a cawl, lightly thickened so it becomes a sauce for the meat and root…
Regional British and Irish Gravies
Yorkshire Gravy for Pudding First
A thin, savoury onion gravy meant to be poured into a Yorkshire pudding and eaten before the meat, in the old…