Follow our step-by-step for great gravy every time

1. Pour the meat juices and fat from the roasting tin into a tin that will go on the hob. Better still, use the roasting tin once the meat has been removed for resting.
2. Spoon off most of the fat and meat juices, leaving just a few tbsp.
3. Heat this gently until bubbling, then stir in 1 tbsp plain flour for each 225ml liquid that will be used. Cook the flour, stirring for 1 minute, but don't let the mixture burn.
4. Gradually add stock or water, stirring between additions to avoid lumps.
5. If you wish, add wine, sherry or Madeira or a few splashes of Worcestershire sauce.
6. Season to taste, then strain and serve hot.

Roast Potatoes
Roast Beef
Roast Chicken
Roast Lamb