Hi Egypt!
I’m so happy to hear you’re making the gravy again! Thanks for the kind words. Great idea dialing back the black pepper a bit for your toddler—hopefully she enjoys it this time! And you’re totally right, for those who like a little kick, the original version really hits the spot. Let me know how the second batch goes!

Hi Sharon!
So glad you enjoyed the apple curd! Using the food processor and adding vanilla sounds like a delicious twist—thanks for sharing your method! Apple and raspberry sounds like an amazing combo for next time; I bet the flavor and color will be stunning. Let me know how it turns out if you try it!

Hi there! For 12–15 people, I recommend tripling the recipe to make sure everyone gets a generous portion—especially if you’re serving it as the main sauce. Here’s what you’ll need:

6 tbsp butter

12 garlic cloves (minced)

3 tbsp flour

3 cups chicken broth

3 cups heavy cream

2¼ cups grated Parmesan cheese

Salt and pepper to taste

This will give you about 6 cups of sauce, which should be just right for a crowd. Let me know how it turns out—hope everyone loves it!

Hi! Lemon pepper seasoning might be harder to find in the UK, but you can make a simple substitute by mixing lemon zest, black pepper, and a pinch of salt. You can also add a little garlic powder for extra flavor. Hope that helps!

Hi Marian! So glad you enjoyed the recipe! It’s always nice to go back to real, homemade meals instead of precooked options. Hope you loved how the short ribs turned out!

Hi Miska! I appreciate your input! The one I’ve eaten had carrots, but I know every family has their own way of making sarma. Smoked meat definitely adds great flavor—can’t go wrong with that!