Kevin Dundon shows us how to make perfect gravy.


  • 1 tblsp plain flour
  • 0.5 glass red wine
  • 450 ml chicken/beef stock


  • Remove the joint of meat from the roasting tray and place the tray on direct heat.
  • Add in the flour and whisk until the mixture becomes dry and lumpy in consistency.
  • Whisk in the red wine and chicken stock slowly.
  • Strain through a fine sieve into a clean saucepan and continue to cook for 10 minutes.
  • Add in a sprig of redcurrants and ½ teaspoon chopped rosemary and serve drizzled over the meat.
  • Top tip: Save the liquid from cooking your vegetables in, as it makes a great stock for your sauce.
  • You could add a spoonful of cranberry sauce to it to give it an interesting twist.

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