Instructions: Tilt the roasting tin and skim most of the fat off the top of the sediment leaving 2 tbsp.

Stir in the flour to make a paste.

Place the tin on the simmering plate and cook stirring for 2 to 3 minutes until golden brown.

Add sherry bring to the boil and bubble for 1 minute.

Add stock bring back to the boil and bubble on the boiling plateor on the floor of the roasting ovenfor 5 to 10 minutes or until reduced by half.

Skim off any fat season and strain into a gravy boat

aga tip: to make stock simmer giblets (or 4 to 5 chicken wings) in a pan with 2.3 litres water seasoning and a few vegetables such as onion celery and leek on the floor of the simmering ovenfor 6 hours or overnight until reduced by half. Strain cool and refrigerate. This gravy is particularly good with the lamb.

Serves 6

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