Three chefs say gravy will taste so much better if you add one key ingredient

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As the chillier and darker evenings start to draw in, countless households will be turning to warming dishes that perfectly capture the essence of autumn. With gravy serving as the perfect companion to beloved British staples, like Sunday roasts and bangers and mash, top chefs have revealed their secret weapon for crafting the ultimate sauce. ‌

According to The Times Weekend, Jack Stein, chef director of the Rick Stein Group, suggests "cheating" by utilising shop-bought fresh stock with other ingredients. ‌

"Cook down some onions, garlic, and thyme with a good glug of red wine. Allow this to reduce by around half, and then add the stock," he shared. ‌

"I use those pouches you can buy. Let it simmer for half an hour, then add a tablespoon of Marmite and soy sauce for