Gravy

When you are roasting anything, put the following in the bottom of the pan (under the meat):

1 large onion, sliced or chopped

1 large carrot, chopped

I stick celery, chopped

2 cloves garlic, whole

250ml water, wine or beer

When you remove your roast from the oven, take it out of the roasting pan and set it on a plate (under foil) to rest.

Put the roasting pan on the hob, over a medium heat. As soon as it starts to sizzle, add another 250ml of wine or beer. Scrape the pan (known as de-glazing) to loosen all the stuck bits. Reduce the liquid until it’s sticky.

Stir in a tablespoon of beurre manie (see recipe) then add boiling water gradually, stirring all the time, to the preferred consistency. Simmer for 5 minutes (to get rid of any floury taste).

Add a tablespoon of whatever herbs you like (optional) and a tablespoon of fruit jelly (the stuff in a jar, not the stuff you serve at kids parties). Try cranberry, redcurrant, crab apple, or whatever you have. Check seasoning, and add salt and pepper to taste. Strain through a sieve into a clean bowl or pan. Keep warm until needed, or refrigerate and re-heat.