Guest chef

Lucas Hollweg

Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.

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Gorgeous gravy

  • Serves 8
  • Prep 10 mins
  • Total time 25 mins
0.0/5 rating (0 votes)
Gorgeous gravy
Gorgeous gravy

step by step

  • 1Scrape the veg and all the cooking juices from the roasting tin into a sieve set over a jug. Press to extract as much of the juice as possible, and discard the veg. Skim off any fat.
  • 2Put the roasting tin on the hob over a direct heat, add the wine and cook over a high heat for a couple of minutes, scraping the pan to remove any sticky juices. Add the strained meat cooking juices bubble away for a few minutes, scraping up any sticky residue from the tin – stuck on juices, bits of stuffing, it's all good – until the wine loses its raw flavour. Add the stock, 100ml boiling water and the redcurrant jelly, simmer until the liquid thickens a little and tastes rich and good, about 15 minutes. Taste and season. Keep warm until needed and strain the gravy into a warm jug to serve.
  • If yours is a gravy-loving family and you want to increase the amount of gravy, add an extra 300ml stock in step 4. Blend 2 tbsp cornflour with a little cold water, then add this to the gravy and simmer, stirring, until thickened, before seasoning.
  • See accompanying roast turkey crown and roast beef sirloin recipes.

    Recipe photo by Martin Poole

You will need

  • the meat roasting tin with its juices and vegetables
  • 200ml dry white wine
  • the turkey roasting tin with its juices and vegetables
  • 1 x 450g tub fresh chicken stock
  • 2 tbsp (50g) redcurrant jelly

+ Nutritional Information