Gravy & Stock

Gravy and stock are the savoury base of British home cooking. Gravy granules are dried, seasoned stock with a thickener already mixed in, so they dissolve in boiling water and thicken in the jug without lumps or a roux. Stock, in cubes, pots or powder, is thinner and unthickened, made to flavour soups, stews, risotto and rice. Families who cook curry through the week often keep a tub of granules for the roast chicken, the sausage and mash or the shepherd's pie.

Choose by the meal. Chicken gravy is lighter in colour and flavour, for roast chicken, turkey and pies. A classic beef style or onion gravy is darker, for roast beef, sausages, mash and Yorkshire puddings. Check the label if you need a vegetarian or halal friendly choice, as some gravies use meat extract and others are made without it.

For a thicker gravy, use less water or stir in more granules; for a thinner one, add a splash of hot water. A spoonful of granules also thickens a stew or the juices from a roasting tin. Keep the tub tightly closed in a dry cupboard, as damp makes the granules clump. Gravy and stock sit in salt and seasonings, part of spices and masalas, beside seasonings and salt. For bowls ready with a kettle, see instant soups.