The trick to a mind-blowing gravy, Sir Cliff reckons, is to use eight stock cubes of different flavours – including lamb, chicken, beef and vegetable – and mix them with chopped fried onions. Odd, but ...
Sir Cliff's unorthodox recipe, revealed just yesterday, boasts a combination of teriyaki sauce and eight stock cubes – two each of lamb, chicken, beef, and vegetable. Adding to this mix ...
Sir Cliff made no mention of this, so I guessed that would be where the teriyaki sauce came in. One question the chefs raised was the ratio of stock to water; stock cubes can be extremely salty ...
Tom Brown, a Michelin-starred chef and owner of the Pearly Queen oyster bar in east London, told The Telegraph: “I am not really sure what the correlation between teriyaki sauce is and gravy.