MissInterpreted
Oh dear, just read an article from The Independent in which Cliff's recipes for xmas gravy was described as 'vile'...
Maybe that's libelous too..
Elliott Grover, executive chef at the five-star Mayfair hotel 45 Park Lane, spoke in defence of Richard’s gravy mixture, and pointed out that stock cubes are an efficient way to make gravy.
Cliff said his range of expertise in the kitchen is limited to scrambled eggs, a fried egg, and a grilled cheese sandwich.
With or without gravy?
I do remember being served a beef burger, with fried egg and greasy gravy on top in hospital one Christmas Eve.



