Homemade Gravy
Prep time: 20mins | Cook time: 15mins
Ingredients
Vegetables and meat juices from cooking joint
1x meat stock cube
Tbsp cornflower
Condiments (optional)
Method
- Collect the juices from the meat you are roasting along with any veg used as a trivet
- Be sure to scrape the burnt bits off the bottom of your tray – this will give you gravy added texture
- Add the veg and water to a saucepan on a high heat and cook the veg off, scooping them out once boiling
- 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
- 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
- If your gravy is looking a little watery, use cornflower to thicken it up and whisk to avoid any lumps in your gravy
- Pour over your favourite roast and enjoy!