Classic gravy


Makes around 1L

40ml white wine

4 tbsp cornflour

900ml hot chicken stock

1 tsp dried sage, rosemary or thyme

Salt and pepper

  1. While the turkey is resting, pour the juices from the roasting tin into a jug and allow to settle.
  2. Discard the clear fat from the top and pour the dark juices back into the roasting tin.
  3. Place on the hob over a medium-high heat.
  4. Add 40ml white wine and allow to bubble for 2-3 minutes, using a wooden spoon to scrape all the sticky bits from the bottom of the tin.
  5. In a small jug or cup, dissolve 4 tbsp cornflour in just enough water to make a paste.
  6. Add the paste to the roasting tin and use a whisk or to combine together well. Stir until the gravy begins to thicken.
  7. As it thickens, slowly add around 900ml hot chicken stock. Alternate stirring and adding the stock for 5-6 minutes, aiming for your desired consistency.
  8. Add 1 tsp dried sage, rosemary or thyme, if desired.
  9. Season to taste with salt and plenty of black pepper, then serve in a warmed gravy boat.

Top tip:
This gravy can easily be made suitable for gluten-free eaters by using gluten-free stock and ensuring that the cornflour was produced in a gluten-free environment.