Well the guy has just put up his ingredients list and a brief description of the cooking process, looks like another bog standard base gravy. Had hoped for something more. 

Regards pap rika

Won't argue with that Garp, totally agree.
    But what I am hoping to see is a different approach to a base gravy other than what is the accepted norm. I don't believe there is a holy grail in terms of base gravy, But I do believe that the perceived holy grail can be improved upon.

Regards pap rika

Hi livo
            Thanks for the response, Looks like this gentleman has been very busy lately. Check out his latest offerings, including his take on base gravy which premieres shortly, hopefully he stays true to his claim of old school and provides a base from the 70/80s era, and not a generic copy.

https://youtu.be/jVg8G1LUTbI

Regards pap rika

Worth a look
                      An award winning chef from Brighton and Howe who claims to be old school. Check out his comments, including those he makes with reference 1970s/80s base sauce
https://youtube.com/c/Let%E2%80%99sCookwithChefDin

regards pap rika

Check this guys channel out, he has resurfaced, with some new content, well worth the look.
https://youtube.com/channel/UCHkZTzuUgr_dVWhXHURO8Dw
Regards pap rika

This chicken curry/thick onion puree approach has me intrigued. I think there's something good here -  I just need to play with it a bit to figure it out. I doubt he just gave up his full technique (it's his signature dish after all) but he does give (me at least) a lot to think about.

Romain
              This is a similar puree approach I now use as standard, for me it is achievable by the use of a slow cooker. Think of reverse engineering whereby your aim is to remove as much liquid as possible whilst retaining or intensifying the flavour.
  Proceed with your base to the point prior to adding any liquid, then transfer ingredients to a slow cooker, just cover with water and cook on low heat, adding more water only when and if needed, When you see the oil rise and are happy with the reduction liquidize the contents, carton up or cook further till required consistency is achieved. The only warning I will give is to carefully remove the skin which will form around the interior rim of the cooker as it reduces prior to liquidizing. It can give a burnt taste if left in.
  For me it works, I now have 12 portion's within three 300 ml containers. Instead of the usual 12 containers, great space saver, I am also able to defrost each portion quicker, whilst adding the appropriate liquid/stock to suit the dish i.e.chicken, beef, lamb vegetarian etc. Further enhancing the flavour of the dish. Like I said it works for me, try it, you might like

Regards pap rika

Well here it is, the follow up video using his base sauce
https://youtu.be/_hxwtC1MYzI

Regards pap rika

Quote from: Garp on May 14, 2020, 07:55 PM
Everyone and their dog is jumping on the BIR bandwagon.

Here's another one that's jumped on the bandwagon,  a positive side to the lockdown, if their is such a thing. Stay safe all.

https://youtu.be/3c3_hPzi6pU

Regards pap rika

So this is the latest offering of a BIR base sauce with a further video to follow on his interpretation of it use,
  I'll leave you to decide 

https://youtu.be/Za-78k5Gl3I

Regards pap rika

Cheers livo,
                      Surprising what little nuggets of information can be obtained on closer observations. Evident also is their lack of flour when shaping the dough, their preference being the use of cooking oil which appears to increase the elasticity of the product whilst retaining the moisture content
  Ref your cheese choice have to agree mozzarella would not be my choice, mature cheddar would be my preference for its strong and creamy texture.

Regards pap rika