Tom Kerridge served up a tasty mushroom and Madeira gravy on Tom Kerridge More Sunday Lunch.

The ingredients are: 2 tbsp butter, 250g chestnut mushrooms, thickly sliced, 20g dried porcini mushrooms, soaked in 100ml boiling water, 2 tbsp plain flour, 300ml Madeira, 500ml beef stock, 4 sprigs of thyme, 1 bay leaf, 1 sprig of rosemary, 1 tbsp red wine vinegar and 1 tbsp flat leaf parsley, finely chopped.

See recipes by Tom in his book titled: Tom Kerridge Cooks Britain available from Amazon now.