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- For a roast gravy, once you have taken your joint aside to allow it to rest, skim off excess fat from the roasting pan, leaving about 2 tablespoons worth in the pan with all the pan scrapings.
- Mix 2 tablespoons of flour or cornflour with 2 tablespoons of cold water until smooth. Put the roasting dish back on the element, warm it up and then, with a whisk, mix in your starch/water mix, combining all the bits left on the bottom of the pan.
- Keep whisking and cook over the heat for at least 5 minutes. Reduce the heat if it gets too gluggy - don't let it burn but it may colour a bit. Warm about 4 cups of stock or vegetable water and whisk this into the pan, smoothing the sauce out as it thickens. If it gets too thick add some more of your liquid, if it's too thin let it reduce.
- Season with salt and pepper to taste, and if by some chance it has gone lumpy, strain it through a sieve before serving. A stylish gravy boat will complete your table setting.