• 3 carrots diced
  • 1 onions sliced
  • 3 sticks of celery diced
  • 2 garlic cloves
  • 1 leeks washed and sliced
  • 1 spring rosemary
  • 1 spring thyme
  • 50g tomato puree
  • 10g vegetable oil
  • 1 ltrs red wine
  • 3 ltrs chicken stock water (shop brought is fine)
  • Herbs /aromats – thyme, parsley stalks, bay leaf, star anise (all optional)
  • Any cooking juice from the beef or the turkey, again all optional
  • Gravy granules if you like a thick gravy

A lovely gravy is the absolute must to go with your turkey. But how do you make the perfect Christmas Day Gravy? Here Darryl shows you how.


  1. Heat the oil in a pan over a medium heat and add the vegetables and cook until they are soft
  2. Add the tomato puree and colour in the pan, being careful not burn the mix
  3. Add the Red wine and allow to reduce by half
  4. Add the herbs and aromats
  5. Add stock and everything and reduce by half
  6. Add any of the cooking juices, if you have any
  7. Strain the mix and keep warm until needed
  8. Finish with granules if required

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