This recipe for the most delicious velvety sauce gravy of your life comes from chef Erick Williams of Virtue Restaurant in Chicago. His secret? He browns the sausage in the pan to build the base ...
Mix the marmalade and mustard with 500ml/18fl oz water until combined. Add the ingredients to the slow cooker in even layers: the partly cooked cannellini beans, then the onions, then carrots and ...
Meanwhile, make the gravy by straining the juice from the slow cooker into a saucepan. Place on a low-medium heat. In a cup, mix the cornflour with the milk, then whisk this mixture into the warm ...
Add more water if the juices evaporate too much. Remove from the oven and rest the meat in a suitable place while you make the gravy. Pour off the top layer of oil from the cooking juices ...