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Gravy is a classic accompaniment in many cuisines, loved for its ability to add richness, flavour and moisture to a meal. Often used with meats, potatoes, and vegetables, it's made by combining meat juices, stock, and seasonings, transforming dishes. However, store-bought gravy can often fall short of expectations, and while convenient, I've always found it to lack flavour.

Despite this, it remains a staple in kitchens for its ease of use and versatility, and I use it regularly. But I decided to try out different ingredients to make it tastier, and one worked perfectly.

I recently conducted a taste test on various own-branded supermarket gravies, and to my surprise, they all had different flavours and consistencies.

While some were flavoursome and there was a clear winner, I felt they all lacked a little bit of substance.

After scrolling online and looking through my cupboards, I came across Worcestershire sauce.

Adding a splash of Worcestershire sauce completely transformed the gravy. The sauce lends a subtle tang and rich umami depth, enhancing the meat's natural flavours and adding complexity.

It tasted savoury, with a slightly sweet edge, which worked perfectly with my roast dinner.

I added just a small amount to the gravy towards the end of cooking on the hob, and it was enough to elevate it without overpowering the sauce.

Worcestershire sauce can be picked up for around £1 a bottle, and I don't find own-branded versions any different to branded ones.

BBC Food recommends using the sauce to give a little boost to meat stews, casseroles, pies, soups, and sauces. It's also often used in marinades to give a little depth.

If you fancy, you can also spice up sausages by drizzling them over steaks and chops as well.

I'll often add Worcestershire sauce to my homemade Caesar salad dressing, and it adds a delicious flavour.