by Deborah Reddihough

Reduce stress on Christmas day by making your gravy in advance.



Although it frightens a lot of people, making gravy just needs a little practice to get right. Simply add enough flour to the fat and juices in the roasting pan and stir over the heat until the flour has browned and you’ve scraped any sediment loose. Add up to 570ml/1 pint of stock and, using a balloon whisk, stir until boiling. Season to taste and simmer for a couple of minutes. You can also fry some scraps of meat in the pan, such as the giblets of poultry, to give extra flavour. These should be strained out before serving.