Instructions: Heat the oil in a roomy saucepan stir in the giblets and brown well.

Add the tomato puree and flour and use this to coat the giblets.

Continue stirring and add the stock sherry a seasoning of salt and pepper and the bouquet garni.

Put a lid on the pan bring to the boil and once boiling transfer to the simmering oven for 1 hour.

Remove from the oven and strain.

Chill and store in the fridge or use immediately.

Remove the turkey from the roasting tin and put on a plate keeping warm.

Skim any excess fat from the tin then pour in the giblet gravy.

Stand the tin on the simmering plate and bring to the boil stirring.

Bubble until the required thickness.

Serve hot.

This rich gravy adds lots of flavour to the turkey. It is especially useful as it can be made the day before and refrigerated until needed.

Serves 8

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