By request, we unearth the mash associate, the taste bud zinger, the sauce to end a term: the Final High Tea gravy:

Reduce Balsamic vinegar and Jamaican Rhum with Bay leaves in browned butter. In a separate pan, fry red onion (more butter), garlic and finely chopped carrot with fresh or shelf thyme and rosemary. Mix with balsamic reduction. Add soy and let it steam.

Add cream, cherry jam (or red currant) and ground pepper. Add stock and a bit of Miso paste for Umami goodness. Let simmer. Add cornstarch if needed.

Ingredients: Cream, garlic, carrots, red onion, Soy sauce, cherry jam (or red currant), Stock, Bay leaves, Thyme, Rosemary, Miso paste.