Nigella Lawson’s Christmas allspice gravy recipe is wonderfully aromatic

Create a deliciously aromatic allspice with ‘s recipe that is the perfect sauce to drizzle over a dinner.

Needing at least two hours so that the flavours infuse into the , the timing is key.

Once the has had two hours to take on the aroma of allspice berries, bay leaves, and cinnamon, the juice of the cooked turkey will need to be added.

Included in the stock – just for flavour – are peppercorns, celery, carrots and onion.

‘s features in her cookbook Nigella , but it’s also available down below.

Allspice gravy

Makes: enough for 12 people

Ingredients

Giblets from turkey

One litre water

One tbsp allspice berries

Half tsp black peppercorns

Three bay leaves

One x 4cm stick cinnamon

One stick celery

Two carrots

One unpeeled onion (halved)

One tbsp Maldon salt or half tbsp table salt

Juice of one clementine, plus pulp from fruit

Two tbsp plain flour

Two tbsp honey

Method

Put all the ingredients, except the flour and honey, into a saucepan and bring to a boil. Cover with a lid and simmer gently for two hours.

Whisk the flour in another saucepan with two tablespoons of the juices from the turkey roasting tin.

Then put the saucepan on the heat and slowly whisk in the cooked stock (through a sieve) and the honey.

Let the gravy bubble away, stirring every now and again, until it thickens a little and the floury taste disappears.