Stocks & Sauces

Jerk gravy

By
Melissa Thompson's jerk chicken gravy made in a saucepan.

Makes 500-550ml

Ingredients

Directions

  1. Put the jerk marinade and butter into a saucepan and fry off for 5 minutes. Then add the flour and mix well.
  2. Gradually add the stock, incorporating each bit completely before adding the next.
  3. Now add the tomato ketchup or barbecue sauce and cook until the gravy thickens. Taste, then add salt and honey (optional).

Back in 2014, whilst working as a journalist Melissa hosted a monthly Japanese supper club from her home, which due to tremendous success was soon taking over kitchens in pubs and cafés across London. Melissa started developing recipes for brands, cooking, barbecuing and writing about the hospitality industry. She’s drawn to international flavours, especially the distinctive taste of the Caribbean, the Mediterranean, East and SouthEast Asia, and increasingly West Africa. Melissa runs Fowl Mouths, an online food and recipe project, and is a regular columnist for BBC Good Food, as well having her work featured in The Guardian, Vittles, Waitrose Magazine and more. She also chaired discussions for The British Library and Ladies of Restaurants, given in-house talks to corporations, and consulted about race, diversity and inclusion. Melissa is a straight talker and conversation starter, skilfully weaving her commentary of tough topics through her engaging stories of food.