I asked chefs how to make gravy tastier—there's 1 ingredient they all agreed on

Iasked chefs how to make gravy tastier—there's 1 ingredient they all agreed on

Gravy is the great unifier of the British roast dinner, the silky bridge between crisp potatoes , tender meat and a pile of greens. When it's right, everything on the plate tastes better. When it's too watery, lumpy or flavourless, a Sunday spread can feel unfinished. The good news is that you do not need a restaurant kit to get it right. A handful of smart, simple ingredients and a reliable method are enough to turn a pan of juices into something you will want to pour over everything.

I asked chefs across the country, and they all gave the same advice: avoid shop-bought granules and start with actual ingredients. Michelin-star chef Mark Poynton calls pan and roasting juices a nonnegotiable foundation, no