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Gravy???

#2
I like gravy made with meat juices and thickened. So u can thicken with potato or more conveniently smash granules they are free on ee. Or as someone else posted on another site put veg under the meat and make a trivet . I usually put the veg when meat is done thry a wire sieve or u could just mash it up with veg water and season and add a stock cube The later will have syns but far less than usung a lot of meat juices.
 
#3
I keep seeing loads of people making syn free 'mushy pea' gravy, blend a tin of mushy peas until smooth, put in a saucepan and add a cup of water which has 3 or 4 oxo cubes dissolved in and bring to the boil, stirring continuously. Apparently it doesn't look or taste like peas, but like real gravy!
 


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