Gravy

Gravy is the indispensable companion of the Sunday English roast: a silky, deep-flavoured brown sauce. If you have roasting juices left over from a roast, that is where the real thing comes from.

1. If you have made a roast, leave the roasting juices in the tray, and pour off most of the excess fat.

2. Put the tray (or a pot) over a medium heat, and in 40 g of butter fry the thinly sliced onion.

3. Sprinkle over 3 tablespoons of flour, and fry it, stirring constantly, for 2 minutes, so the raw flour taste cooks off.

4. With a wooden spoon scrape up the brown caramelised bits baked onto the bottom of the tray – this gives the gravy its deep flavour.

5. Gradually pour in 500 ml of meat stock, and stir it lump-free.

6. Boil it for 8-10 minutes, until it thickens; season with 1 teaspoon of Worcestershire sauce, 1 teaspoon of salt and a pinch of pepper, then finally strain it through a sieve.

Tip: Without the caramelised bits baked onto the bottom of the tray you only get a brown sauce – real gravy draws its depth from there.