Zoë Bowyer

This is a recipe that I use often (it is currently on the stove top). It is a Nigel Slater recipe and comes from the Sainsbury's Magazine (January 2004).

Serves 4

• 75g (3oz) butter
• 2 large onions, peeled and thinly sliced
• 1 heaped tablespoon flour
• 75ml (3fl oz)) Madeira
• 510ml (18fl oz) stock
• Worcestershire sauce
• salt and freshly ground black pepper

Melt the butter in a heavy-based pan, add the onions and cook, covered, over a low heat till golden and soft, about 20 minutes, stirring occasionally. Then remove the lid, raise the heat and cook, stirring, until truly brown and soft enough to crush between your fingers.

Stir in the flour and cook for a few minutes until it has lightly browned, then pour in the madeira and stock. Season with salt and pepper and Worcestershire sauce, stir and bring to the boil. Turn the heat down so that the gravy bubbles gently and leave to simmer for about 15 minutes, stirring from time to time.

Per serving 216 cals; 15g fat, of which 10g saturated fat; 3g protein; 11g carbohydrate; no added sugar; 1g fibre.

This I serve with mashed potato and sausages. Yum!

I usually make this with Marsala, but tonight I am using Madeira which I have bought specially.