Elevate the flavour of gravy by simply adding one extra ingredient that is probably already in your fridge. Gravy is a staple of any Christmas dinner, as well as a weekly Sunday roast.

Whether you make instant gravy or gravy using the juices from your roasted meat of choice, there are several ways you can thicken it and massively improve the taste, turning it into a showstopping feature of your festive spread. Luckily, professional chefs have shared their go-to ways to instantly improve the flavour of your gravy to make it more rich.

Ros Heathcote, founder of Borough Broth, shares several expert tips for making the best gravy, including a secret ingredient that can be added to make it stand out.

Her trick? She adds a heaped teaspoon of English mustard to his gravy.

English mustard is known for its rich and tangy flavour. This perfectly complements many dishes, and is often used to make tasty salad dressings, cheese sauce and even curries.

Mustard therefore adds a richness to the gravy that is hard to achieve otherwise. Heathcote's gravy brings a "warmth and depth" to his Christmas dinner, and it is relatively easy to make.

If you are making it from scratch using the drippings from your roasted turkey, you can utilise your roasting tray by adding things like onions and rosemary while cooking your meat.

Then, you simply strain that and add a few extra ingredients to create a rich gravy. "Whisk in the English mustard and taste the gravy and season to your liking," says Heathcote.

The chef has several other tips for making the best gravy at home. For example, she says you should make your gravy base with onions, carrots and celery, which creates an "aromatic base".

Organic bone broth is better than stock or gravy granules when making your gravy, she adds. She says this adds a depth of flavour.