I asked chefs how to make tastier gravy and they all suggested one ingredient

Gravy serves as the ultimate unifier of the British roast dinner, acting as the velvety connection between crispy potatoes, succulent meat and a mound of vegetables.

When executed properly, every element on the plate becomes more delicious. When it turns out too thin, lumpy or bland, a Sunday feast can seem incomplete.

The positive news is that restaurant-quality equipment isn't necessary to achieve perfection.

A few clever, straightforward components and a dependable technique are sufficient to transform a pan of drippings into something you'll want to drizzle over absolutely everything, reports the Express .

I consulted chefs nationwide, and they all offered identical guidance: steer clear of store-bought granules and begin with genuine ingredients.

Michelin-starred chef Mark Poyn