For a thicker gravy, cook the mixture for longer. For a thinner gravy, add a little more water. You can use this method to make gravy with any type of meat roast, such as lamb, beef, chicken, or pork.

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Remove it from the roasting tray and check it is cooked through (see tips), then set aside on a platter to rest for 10-15 minutes. Reserve the vegetables and cooking juices in the roasting tray.

The meat juices will pool on the plate to be used in the gravy. Remove the vegetables from the tray and keep warm (or you can pop them back in the oven for 10 minutes prior to serving). Keep the ...

Roasting meat sets off a cascade of chemical reactions. With a bit of kitchen chemistry know-how, you can use these reactions to your advantage when you make gravy.

Pour the gravy into a jug with a sieve over it, and use a ladle to press down on the mixture so all the flavour gets through. Get rid of any leftover vegetables or meat in the sieve and your ...

Then put the tray on the hob over a high heat, add flour, stir it, and add roast veg. Then grab a masher to mash the fat, flour and veg into a pulp.

Method: Place the turkey giblets, carrots and onions on a tray and drizzle with olive oil. Season with salt and pepper. Cook in the oven at 400°F for 45 minutes to one hour until they are fully ...

Keep in mind that unless you use a drip tray, you won’t have drippings, but you can use the back, neck, and giblets to make a flavorful turkey stock for your gravy.