Thickening tricks

To thicken your stew, make a roux using equal quantities of butter and flour. If you caramelise it well, it will add real depth of flavour. You’ll need about 140 g roux to thicken a litre of liquid for a medium consistency. Mix a little cornflour with cold water and whisk until you reach the desired consistency. Make sure it cooks for long enough to remove the floury taste. You can also add mashed potatoes to thicken your dish.