Bisto

Bisto has been making gravy for British kitchens since the early twentieth century, and today the brand belongs to Premier Foods. Its gravy granules are the quick version: spoon them into a jug, pour on boiling water, stir, and the gravy thickens in under a minute with no lumps and no roasting tin required.

We keep Bisto in gravy and stock, which sits inside salt and seasonings in our spices and masalas department. The range here covers the classic dark gravy for beef, lamb and sausages, and a lighter chicken gravy flavoured with sage, rosemary and onion.

Use the dark granules for a Sunday roast, a beef and onion pie or a plate of bangers and mash, and stir a spoonful into mince, stew or a cottage pie filling to thicken it and deepen the colour. The chicken gravy suits roast or grilled chicken with potatoes and vegetables, and it rescues a chicken pie filling that has turned out too thin. Many families also pour it over chips. Make it thicker by adding more granules, thinner with a splash of extra water.

Keep the lid pressed firmly on the drum and store it somewhere dry, as steam from the kettle turns loose granules into a solid lump. For stock cubes, bouillon and other savoury bases, browse seasonings next to the gravy.