Prepare this traditional accompaniment to roast dinner before the main event – use off-cuts and plenty of onion to add flavour and colour
Prep:10 mins
Serves 8
1kg chicken wing, halved with kitchen scissorsthe turkey neck, if you have it, cut into pieces3 large carrots, chopped into chunks2 onions, unpeeled and chopped3 celery sticks, choppedsmall handful thyme sprigs2 tbsp sunflower oil2 tsp golden caster sugar1 tbsp tomato purée4 tbsp plain flour4 tbsp balsamic vinegar1 vegetable stock cube
STEP 1Heat oven to 220C/200C fan/gas 7. Tip the chicken wings into a roomy roasting tin with the turkey neck (if using), carrots, onions, celery and thyme. Scatter over the sugar, toss in the oil and roast for 50 mins until brown and lightly charred.STEP 2Get the kettle on. Put the roasting tin on a low heat, stir in the tomato purée and flour, and cook until sticky. Splash in the balsamic vinegar, then pour over 1.5 litres water to just cover all the ingredients. Bring to a simmer. Crumble in the stock cube and use a potato masher to mash all the ingredients together to release the flavour.STEP 3Simmer everything for 20 mins until you have a tasty thickened gravy, then strain it through a sieve, pushing down hard on all the mushy veg. Cool and chill for up to 3 days, or freeze for up to 3 months.STEP 4Heat the gravy to serve, adding roasting juices from your turkey, if you like.
