The Flying Duck, Glasgow and a mushroom gravy recipe

One of the places we ate while in Glasgow was The Flying Duck, it was definitely our favourite!

It’s a basement venue and the lovely cool temperature and low lighting felt like an oasis after the heat and crowds in the city centre on a Saturday afternoon.

And, the food was great! It’s the menu we’d most been looking forward to, it’s comfort food led, which is something that we just can’t get in a restaurant anywhere near where we live.

And just to make things even better, they serve a gluten free beer, yay! We spent a happy couple of hours relaxing and recharging.

We sampled a few things from the snacks part of the menu –

Buckfast infused jackfruit pulled ‘pork’ taco

Sauteed kale

Macar-own-i cheese

Cheeze and gravy mash

We really enjoyed them all!

The jackfruit in the taco was in a tangy, tasty barbeque sauce, and came with a lovely creamy coleslaw. Never having partaken of Buckfast we think it just brought sweetness to the sauce, but it’s a cute nod to its dubious historical popularity in Glasgow…

The kale was nicely frizzled at the edges so it had that unmistakable smoky brassica flavour. Yum.

Macaroni cheese is absolutely everywhere in Glasgow! I would challenge a dairy version to be tastier than the Flying Ducks macar-own-i version, it’s immensely satisfying. Creamy, savoury, and gloopy! Just as it should be.

Ooh the mash… Lovely mash, topped with cheeze and a gorgeous savoury gravy. Simple, but great!


Mash and gravy is my favourite comfort food, so I’ve been working on my gravy recipe, and here it is. I ate it with potato and kale mash which made for a delicious meal, and a lovely reminder of our meal at The Flying Duck.

This recipe is thickened with vegetables rather than flour so has a lovely silky texture, and layers of savoury flavour. It makes loads, but freezes well.

Mushroom gravy

Mushroom gravy

makes 1.2 litres


3 small onions, chopped

1 leek, chopped

300 g mushrooms, chopped

1/4 of a large butternut squash, diced

2 tbsp oil

2 sprigs of fresh thyme

salt and pepper

50 ml vermouth

3 sundried tomatoes, chopped

2 tbsp tamari

2 tbsp nutritional yeast

2 tsp whole grain mustard

700 ml hot water (I actually used the water from cooking my potato and kale mash, so if you have any vegetable water use this.)


Preheat the oven to 200 degrees c.

In a large roasting tin, toss the onions, leeks, butternut, thyme and seasoning with the oil. Roast for 20 minutes until the vegetables are starting to brown. Add the mushrooms, sundried tomatoes and vermouth, and roast for a further 40 minutes. The vegetables should be very soft, and caramelised in places. Remove the thyme stalks.

Add the tamari, nutritional yeast, mustard and 300 ml of the water to the roasting pan. Stir well, scraping the bottom of the tin to get all the lovely caramelised bits.

Transfer to a blender with the remaining water. Blend until smooth.


By E.

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