Chefs agree on 1 ingredient to make the best-tasting gravy for a Sunday roast

When it comes to the perfect Sunday roast, getting the gravy just right is key - and it seems one ingredient is needed. According to head chef Maurilio Molteni at TOZI Restaurant and Bar in Victoria, London: "To make great gravy takes time." While he likes to use chicken wings for his base, there's a "dash" of one particular ingredient that fellow head chef Iain Roden agrees with.

Based at Coruisk House on the Isle of Skye, chef Roden said this item adds "a secret little oomph" to the flavour. But what is this added ingredient that makes a gravy taste ever so delicious? The answer is tomato purée.

But this is when the two chefs seemingly differ in their approach to making gravy for a Sunday roast.

Chef Molteni said: "I like to use chicken wings for my base - roast these until golden and mix with vegetables, olive oil, white wine and a dash of tomato purée.

"Let this boil slowly for one hour, pass everything through a sieve, and pop this back on a low heat.

"Add rosemary and reduce to a velvety consistency, before melting in butter and serving."

Chef Roden, on the other hand, said: "Good gravy needs good stock; don't be tempted by the crumbly stuff. If you can't make your own, at least buy pre-prepared liquid stock.

"Reduce it by at least half before you start adding small amounts of flour or cornflour.

"Adding wine and ale can come in useful - but not too much; it is the meat flavour that must dominate - as can herbs.

"But for a secret little 'oomph' mix in a little tomato purée and Worcester sauce."