Instructions: 1 Remove the meat or poultry from the roasting tin and have a bowl ready, tilt the tin and you will see quite clearly the fat separating from the darker juices. Now spoon off the fat into the bowl using a tablespoon, leaving 1-11/2 tbsp fat in the tin.

2 Using a wooden spoon, scrape the sides and base of the tin to release any crusty bits which are important for flavour.

3 Put the tin over a direct heat turned fairly low and, when the fat and juices begin to sizzle, add the flour and quickly stir with the wooden spoon using brisk circular movements - speed is of the essence.

4 Soon you will have a smooth paste, so begin to add the hot stock a little at a time, whisking briskly and blending after each addition.

5 Turn the heat up to medium and you will find that, as the stock is added and it starts to simmer, the gravy will have thickened.

6 Thicken the gravy as desired - if too thin let it bubble and reduce a little; if too thick, add a little more liquid. Finally, taste and season with salt and freshly milled black pepper and pour into a warmed jug ready for serving.

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