Simon’s Simple Gravy

  1. If you have just cooked a roast remove your joint from the pan and leave covered to stand. Drain away most of the meat juices leaving a thin layer.
  2. If you are making this gravy without a joint, just pop a small drizzle of olive oil in a pan.
  3. Put the pan on the hob and heat the oil. Then add the flour and stir in for a minute or so.
  4. Add the tomato purée and red wine. With about 200ml of warm water dissolve your stock cube and add this too. Season and bring to a simmer.
  5. Cook to your preferred consistency. For a much deeper flavour leave to simmer as long as possible.

Note: for chicken gravy swap the red for white wine.


  • 2 teaspoons of plain flour
  • 1 teaspoon of tomato purée
  • 100ml red wine (Rioja works well)
  • 1 stock cube (beef, lamb, chicken)
  • Salt and pepper