There’s no need to resort to store-bought granules to make the gravy that’s an essential with your roast. Instead use the juices from the joint you’ve roasted to make a delicious gravy. Even better, there’s no extra washing up with this method.
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Forewarning: you will need to cook the meat in a roasting pan you can use on the hob, or transfer the juices to a pan.
1. To make the gravy, take the joint out of the pan, and set it aside to rest.
2. Spoon off most of the fat from the pan, leaving around a tablespoon.
3. Over a high heat, scrape the tin to incorporate the flavours of the bits left behind, and add 450ml stock. Bring to the boil, then turn the heat down to a simmer, stirring regularly, and reduce the volume of the mixture. It should only take about 10 minutes to get to around half of what it was, and you’re done.
Season to taste.