• Gravy is made from the juices and bits and pieces that are left behind in the roasting pan after roasting meat and chicken.

    Once the roast is cooked, remove it from the roasting pan and pour the fat into a jug. Allow to cool until the fat solidifies. Take a little of the solidified fat and return it to the roasting tray. Add 15ml flour and stir over a low heat until the flour is cooked through and free of any lumps. Turn the heat up and slowly pour 250ml good-quality stock, wine or water into the mixture and stir until the gravy boils and thickens into a smooth consistency. Pour the mixture into a muslin cloth over a sieve to remove any lumps. Heat and serve.