Chef James Martin has spoken about a clever three-ingredient hack that’ll save you plenty of time ahead of Christmas Day. So here’s everything you need to know
Alice Sjoberg Social News Reporter
14:16, 20 Nov 2025
Chef James Martin has revealed him simple recipe for a Christmas gravy (stock image)(Image: Getty Images)
As Christmas draws nearer, those who like to stay organised will already be contemplating gifts and shopping. And one crucial element you mustn’t forget is the festive feast itself!
Getting organised for Christmas well in advance means you won’t need to spend countless hours slaving away in the kitchen on the big day. Whilst many have their own tried-and-tested methods for preparing each component of a Christmas meal, celebrity chef James Martin has served up a straightforward recipe. The TV cook revealed his three-ingredient gravy that you can begin preparing right now – sparing you heaps of time on December 25!
During an appearance on This Morning, James encouraged viewers to grab some ready-made stock from the shops immediately. This is vital because these products frequently run out of stock in the run-up to Christmas.
This stock will then become one of the key components in your gravy – just like how professional chefs create gravy in restaurants, he insisted.
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James continued: “It’s veal stock or chicken stock – that’s what you want. You can’t really make it out of turkey stock, because it’s not gonna taste the same.”
When it comes time to prepare your gravy, James began by pouring red wine into a saucepan. You’ll require approximately half a bottle if you’re catering for 10 guests.
He said: “Doesn’t have to be anything fancy, in the pan. Then you put these stocks in there, about a litre and a half of this stock, so a decent amount.”
The chef recommended adding ‘a good knob’ of butter – roughly a third of a block – before gently reducing everything on the stovetop.
James explained: “Now, the butter will sit on the top. When the sauce is ready, it all emulsifies into a gravy, into a classic chef style jus or a sauce.”
Contrary to what many believe, there’s no need to use cornflour or any other type of thickener for the gravy.
By sticking to the straightforward three-ingredient method and being patient, the gravy will thicken as you reduce it in your pan.
Once everything has cooled down a bit, James portions out the reduced gravy into ice cube trays for freezing.
Then, when Christmas rolls around, he uses about two ice cubes worth of gravy per person and heats it up in a pan.
This means you can save time and effort on the big day, without having to fuss over making a gravy.
Dining and Cooking