Nigella Lawson's Christmas Allspice Gravy

Name: Nigella Lawson's Christmas Allspice Gravy
Cuisine: British
Ingredients: Giblets from turkey (not including liver); 1 litre water; 1 x 15ml tbsp allspice berries; ½ tsp black peppercorns; 3 bay leaves; 1 x 4cm stick cinnamon; 1 stick celery. halved; 2 carrots. peeled and halved; 1 onion. peeled and halved; 1 x 15ml tbsp Maldon salt or ½ tbsp table salt; Juice of 1 clementine; Satsuma (approximately 60ml) plus pulp from fruit; 2 x 15ml tbsp plain flour; 2 x 15ml tbsp honey

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British Sauce

Ingredients

Giblets from turkey (not including liver)
1 litre water
1 x 15ml tbsp allspice berries
½ tsp black peppercorns
3 bay leaves
1 x 4cm stick cinnamon
1 stick celery. halved
2 carrots. peeled and halved
1 onion. peeled and halved
1 x 15ml tbsp Maldon salt or ½ tbsp table salt
Juice of 1 clementine
Satsuma (approximately 60ml) plus pulp from fruit
2 x 15ml tbsp plain flour
2 x 15ml tbsp honey

Accompaniment

Description

This comforting allspice gravy is the perfect companion to your festive feast, offering a rich and aromatic flavor that elevates any holiday meal. By simmering a blend of ingredients in a saucepan, you can create a smooth, velvety gravy that captures the essence of Christmas without the stress of deglazing. With just a few simple steps, you’ll have a luscious sauce that will warm your heart and delight your guests, making every bite of turkey or roast truly memorable.

Method

1
Put all the ingredients, except the flour and honey, into a saucepan and bring to a boil.
2
Cover with a lid and simmer gently for 2 hours.
3
Strain the gravy stock through a sieve (or just pour, holding back the bits) into a large measuring jug – this should give you approximately 1 litre.
4
On the day, whisk the flour in a saucepan with 2 tablespoons of the juices from the turkey roasting tin.
5
Put the saucepan on the heat and slowly whisk in the stock and the honey.
6
Let the gravy bubble away, stirring every now and again with a wooden spoon, until it thickens a little and the floury taste disappears.
7
If you are preparing the gravy stock ahead, make sure when you add the flour and juices and reheat that it gets piping hot.
8
Preferably fill the gravy jug with hot water for 10 minutes before draining, drying and filling it with hot, invitingly aromatic allspice gravy.

Chef's Tips

When preparing ahead, simmer the gravy stock for 2 hours and stir in the honey. Cool, cover and keep in the fridge for up to 2 days. Finish the gravy with flour and turkey juices as directed.