We’re following on from our Roast Leg of Lamb recipe, although the same steps apply to whatever roast you’ve prepared.

Remove the beautifully roasted meat, potatoes and garlic from the roasting tray. Tilt the tray at an angle to carefully skim away any excess oil using a skimmer or tablespoon. Leave the onions and mushroom in the tray while you make the gravy.

Place the tray over medium heat on top of the stove or hob. Add 1 cup of wine to deglaze the pan. Use a whisk and make circular movements to help get all the crusty bits off the bottom of the tray… remember those dark bits have all the delicious flavour!

Continue to whisk and allow the liquid to bubble away until all the alcohol has evaporated. Add a cup of STOCK if you feel you want to increase the volume. You can also add any of the resting juices from the meat together with some quince jelly or mustard at this point.

For added richness and flavour, whisk in a few knobs of cold butter one at a time. This will also help to thicken the gravy. If however, you want to thicken it further, slowly pour the cornflour slurry into the gravy, whisking continuously to prevent lumps from forming.

Once you have achieved the consistency that you want, you can pass the gravy through a sieve or strainer if you don’t want any bits in your sauce.

To finish, taste the gravy and season with Salt and Pepper.