This delicious port and onion gravy came from Nigela Lawson’s At My Table recipe book (aka Cumberland Gravy) and goes fantastic with grilled sausages, little roasted potatoes and carrots.  Makes a change to normal gravy.

Ingredients:

• 2 tbsps olive oil
• 2 onions, cut in half and thinly sliced
• Pinch of salt
• 1 tbsp redcurrant jelly
• 1 tsp dijon mustard
• 1 tbsp plain flour
• 75ml ruby port
• 1 tbsp orange (equivalent to half an orange)
• 1 tsp lemon juice (equivalent to half a lemon)
• 500ml chicken stock – stock cube dissolved in boiling water
• Pepper

Method:

1. In a large saucepan add the oil, onions and a pinch of salt and gently cook for around 10mins until the onion are soft, but not brown.
2. Add the redcurrant jelly and mustard and stir until the jelly has melted and combined into the onions.
3. Stir in the flour, once all mixed together, slowly add the the port, stiring continuously until there are no lumps.  Add the orange and lemon juice and the chicken stock, stiring until all combined. 
4. Reduce the heat to low, cover with a lid and gently simmer for around 15mins, stiring occasionally.
5. Taste and season before serving.

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