Homemade Gravy

The finisher. Whether you like it runny or thick, the perfect gravy can make your roast the stuff of legend

Prep time: 20mins | Cook time: 15mins

The tastiest gravy is made using the juices from the roasting pan. This recipe uses the vegetables from the trivet when cooking a joint. Remember, colour is flavour, so don't be shy about scraping in those dark burned-in bits.

Ingredients
  • Vegetables and meat juices from cooking joint
  • 1x meat stock cube
  • Tbsp cornflour
  • Condiments (optional)
Method
  1. Collect the juices from the meat you are roasting along with any veg used as a trivet
  2. Be sure to scrape the burnt bits off the bottom of your tray – this will give you gravy added texture
  3. Add the veg and water to a saucepan on a high heat and cook the veg off, scooping them out once boiling
  4. TOBY TIP: Here's a trick for removing the fat from your gravy. If you're using stock from the roasting pan, put some ice in a colander and pour the stock over it. The fat will stick to the ice
  5. Add a stock cube for more flavour if needed or for a great way to use up those last bits of condiments, chuck things like apple sauce, horseradish, red wine or mint sauce into the gravy
  6. If your gravy is looking a little watery, use cornflour to thicken it up and whisk to avoid any lumps in your gravy
  7. Pour over your favourite roast and enjoy!
If you like this recipe, you’ll love these…

Cooking times will vary according to your equipment specification and timings are given for guidance. We use a fan assisted oven for our recipes. Please follow instructions given on product packaging for best cooking instructions as these recipes are for guidance only. (V) indicates vegetarian recipe, (Ve) indicates vegan recipe. Double check all of your ingredients if you’re cooking for people with allergies, intolerances or food preferences.