Deep, smoky gravy to crown your Christmas roast.

A rich, flavourful gravy made over the barbecue, combining the depth of port, the sweetness of redcurrant jelly, and the smoky essence from the fire. Ideal for drizzling over your Christmas roast, this sauce ties the entire BBQ roast dinner together beautifully.vy with a touch of port and redcurrant jelly, perfect for complementing your festive roast.

Tripod Cooking

Suspend Side Sauce

FOR THE GRAVY:

25g plain flour
600ml home-made giblet stock or good-quality turkey stock
150ml port
2 tbsp redcurrant jelly
Salt and freshly ground black pepper to taste

Method

PREPARE THE TURKEY JUICES

Pour off the turkey juices into a bowl or jug. Spoon off 2 tbsp of the turkey fat (which will be floating at the top) and set aside. Discard the remaining fat from the juices.

BUILD THE BASE

Place the Cooking Bowl over medium heat on the Holi Grill and add the flour, cooking for about 1 minute while stirring any sediment from the bowl.

ADD THE LIQUIDS

Gradually pour in the stock and port, whisking well to prevent lumps. Add the redcurrant jelly, bring to a boil, and then simmer for 2–3 minutes until slightly thickened.

FINISH THE GRAVY

Stir in the skimmed turkey juices and adjust seasoning with salt and pepper to taste. Strain into a warmed gravy boat before serving.

Featured collection

Example product title

Regular price £20

Regular price Sale price £20
Unit price per
Example product title

Regular price £20

Regular price Sale price £20
Unit price per
Example product title

Regular price £20

Regular price Sale price £20
Unit price per
Example product title

Regular price £20

Regular price Sale price £20
Unit price per

Created By
Tula Mckinnon

Head of Marketing

With a deep passion for the Kadai brand, Tula brings her love of cooking, travel, and storytelling to life, creating flavourful recipes and sharing articles from her time in India.