Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Traditionally, gravy is made in the roasting tin to capture the wonderful flavours in the juices and fat, but pouring these into a saucepan is easier.
If the gravy is lumpy simply sieve into a clean pan and reheat before serving.
This recipe was first published in Fri Jun 01 01:00:00 BST 2007.