Well the nights are drawing in and the temperature is dropping, which can only mean one thing................lots of warming meals.
This time of the year I love cooking stews and casseroles and lot of different meals which contain gravy.
My dilemma is............
Does anyone know of any syn free ways or low syn ways to thicken up the gravy. I'd normally use corn flour but since joining SW I've not cooked such dishes and so am at a loss of how to thicken them up.
Runny stew just doesn't have the same 'something' about it!!
Any ideas would be greatly appreciated as I am completely stumped!