- 260ml of water
- ½ of a lamb stock pot
- ¼ of rosemary sprig, finely chopped
- 11g of lamb gravy granules
- ½ teaspoon of redcurrant jelly
- In a small pan, bring the water to boil, add the stock and whisk.
- Add the rosemary and gravy granules and whisk thoroughly
- Simmer for 2 minutes, then stir in the redcurrant jelly, pepper and salt.