If you're having a roast or Christmas lunch, you've just got to have home-made gravy.
Ingredients
- 2 tbsp plain flour
- Small handful fresh thyme
- 1 fresh bay leaf
- 125ml white wine
- 500ml fresh turkey or chicken stock
- 2 tsp redcurrant jelly
Method
- 1. While the turkey is resting, spoon all but 2 tbsp of fat from the roasting tin and discard. Place the tin over a low heat and stir the flour into the fat for 2 minutes, mixing in any crunchy bits.
- 2. Stir in the herbs and wine and cook for 2-3 minutes, then gradually stir in the stock. Check the seasoning and whisk in the redcurrant jelly and any juices from the resting turkey. Pour into a warmed jug to serve.
Nutritional info
Per serving: 39kcals, 0.6g fat (0.1g saturated), 2.8g protein, 4.3g carbs, 1g sugar, 0.3g salt