Take the stress out of roast dinner prep with our easy five-ingredient gravy. Prep it on the day or make ahead and keep in the freezer until needed
Prep:5 mins
Serves 6
2 tbsp butter2 tbsp plain flour150ml port2 tbsp redcurrant jelly1.6l chicken, turkey or beef stock
STEP 1Heat the butter in a saucepan (or in a roasting tin containing meat juices from your roast), then scatter over the flour. Stir until it forms a dark, sandy paste. Splash in the port, stir in the redcurrant jelly and cook down until sticky. Stir in the stock and simmer for 5 mins. Decant into a warmed gravy jug to serve.
