I’m a bit of a traditionalist when it comes to Christmas. My family have always had a hot lunch on Christmas day with all the trimmings. Some of my earliest memories are of watching my Nanna on Christmas day, trussing chickens and turkeys ready for the oven (yes in sweltering heat!). But as much as I love the roasted meats, crunchy cholesterol raising baked potatoes and near burnt blackened pumpkin, it is the little side dishes and jugs of condiments that are hidden among the Christmas crackers, that I crave for every year.
Our family are a gravy family. Always have been always will be. Some children are raised on breast milk, my brother and I were raised on gravy. Plain and simple, it’s not a roast dinner without gravy. Now I’m not talking about that powdered stuff you buy in cans and mix with hot water. I’m talkin’ the rich pan juices that are left after roasting your meat and are flavour ridden with garlic and rosemary or other delicious combinations. Mixed with a little flour, cooked out and then some hot stock added. I have been known to add left over bits of quince paste, the last drops of red wine, or some local verjuice. All adds to the flavour.