The Best Gravy

The best gravy comes from the juices of any roasted meat joint: a pale gravy from a roast chicken or pork joint or a dark, full gravy from a beef-on-the-bone joint. Put that Bisto away!

After your joint has finished roasting, take it out of the roasting pan and put to one side to rest, wrapping tightly in tin foil.

Drain all but 2 tbsp of any residual fat from the pan and put it under a medium heat on the hob.

Add 2 tbsp of plain flour and stir well to soak up the juices. Cook until the flour has turned a biscuit brown.

Add some wine (white for pork and chicken, red for beef) to deglaze the pan, and then add around 1/2 pint of stock. If your cooking Sunday lunch, add the water from the vegetables instead. Season and taste.

Reduce the gravy down until it coats the back of a spoon, and serve.

If there is any left after Sunday lunch, keep it in the fridge to reheat with a splash of water/stock the following day with bubble and squeak made from your left-over roast veg!