A gravy was originally described as the fat and juices exuded from a roast during cooking, then used as a ‘dressing’ for the meat and vegetables. But the real skill lies in combining the juices the meat produces with other ingredients to make a flavourful, smooth sauce.

There are basically two ways to make a gravy. The first is by ‘de-glazing’, which involves spooning off most of the fat from the juices, then scraping the sides and base of the roasting tin to release all the lovely caramelised bits. Wine or stock or both is then added, and this mixture is allowed to bubble till it is reduced to a small amount of concentrated but thin gravy. For a slightly thicker gravy for more people, most of the fat is spooned off, then flour is stirred into the juices before the liquid is added.

One of the most important things is to use a good solid-based roasting tin, so that it can be placed over a direct heat. Before you remove the meat or poultry from the roasting tin make sure you have a bowl ready. When you tilt the roasting tin and you will notice the fat separating from the darker juices. Spoon off the fat into the bowl,leaving about 1? tablespoons of fat in the tin. Then using a wooden spoon scrape the sides and base of the tin to release any crusty bits, which are essential for flavour. Place the tin over a low but direct heat and when the fat and juices begin to sizzle, add one rounded tablespoon of flour and quickly dive in with your whisk. Blend the flour into the juices with very fast circular movements.

When you have a smooth paste, begin to add the hot stock a little at a time, whisking briskly with each addition. Turn the heat up to medium and you will find that as the stock is added and it reaches simmering point, the gravy will thicken. Add enough stock to make the gravy as thick or thin as you like. Finally, adjust the seasoning, season with pepper and pour the gravy into a warmed jug ready for the table.

Optional ingredients:

Try using some fresh or dried herbs but make sure they don’t clash with what you’ve seasoned your meat with. A little wine, brandy, or port adds a great touch. For an extra rich gravy, try adding a little cream. You can also add vegetables like cooked onion or mushrooms for variety. Raisins, almonds or other dried fruits are also a good idea and add some bite into your gravy.