James Martin, the Saturday Kitchen star, has divided fans with his Christmas gravy recipe after appearing on This Morning to share his tips. The 53-year-old chef urged viewers to buy pre-made stock immediately, warning that supplies run out in the week before Christmas.
Martin recommended using veal or chicken stock rather than turkey stock, explaining that turkey stock does not provide the same flavour. He advised buying large tubs of stock, as professional chefs do, and using red wine as a base. For a party of ten, he suggested half a bottle of wine, a litre and a half of stock, and a third of a block of butter.
The recipe involves reducing the mixture until the butter emulsifies, creating a classic chef-style jus. Martin also suggested freezing the gravy in ice cube trays, using two cubes per person and reheating in a pan.
However, the recipe has divided fans, with some praising the simplicity and others criticising the reliance on pre-made stock. Martin defended his approach, noting that few chefs make their own stock anymore due to time constraints.
