Gravy

1. Leave the roasting juices in the tin and pour off most of the excess fat.

2. Set the tin over medium heat and fry the thinly sliced onion in the butter.

3. Sprinkle over the flour and cook, stirring constantly, for 2 minutes to cook out the raw taste.

4. Scrape up all the browned bits from the bottom of the tin with a wooden spoon: THAT is where the flavour lives.

5. Add the meat stock gradually, whisking until smooth.

6. Simmer for 8-10 minutes until thickened, season with Worcestershire sauce, salt and pepper, then strain.

Tip: The essential companion to a Sunday roast. Without the caramelised residue from the tin you just get brown sauce – the depth of real gravy comes from there.