How To Make Pan Gravy

Step 1: Prepare the vegetables

Step 2: Prepare the roasting tin

Remove the roast meat from the roasting tray and set aside to rest. Tip the excess fat from the tin, leaving just a thin layer of the dark juices.

Step 3: Fry the vegetables

Place the tray onto a medium heat. Add a little fresh oil, the vegetables and herbs. Fry the vegetables until they start to colour, stirring occasionally.

The longer you cook the vegetables, without burning them, the more flavour will be released.

Step 4: Add the wine

When the vegetables are golden brown, after about 4-5 minutes, add the wine. Scrape the bottom of the pan to release any sediment. The wine will also help remove it.

Step 5: Add the stock

When the wine has reduced by about half of the original amount, add the brown stock and carry on boiling.

Step 6: Season

When the sauce has boiled for about 3-4 minutes taste it and season with salt and pepper to your liking.

Step 7: Finishing touches

Strain the liquid into a clean pan and add a knob of butter. Mix well and the sauce is ready to accompany the roasted meat of your choice.

If you want a slightly thicker sauce, mix a teaspoon of cornflower with water and blend into the sauce. Any that you have left over, place in a container and freeze for another time or place into an ice cube tray and freeze. Once frozen remove from the tray and put into a plastic bag.

Step 8: Serve

Pour over the meat and vegetables of your choice, serve and enjoy!