I’ve posted about Yorkshire puddings and roast potatoes and you can’t have either without gravy.

I don’t make fancy chef-y gravy and don’t get me started on ‘jus’, this is  proper old-fashioned gravy and everyone who has ever had it has loved it.

All measurements are guidelines as it depends on how much gravy you need to make.

Start with a couple of tablespoons of oil in a pan and add some plain flour:


Mix this until you have a paste:


Then I add the following:  a generous dash of Worcestershire sauce, a few drops of gravy browning and a stock cube:


Then slowly add water – mix each splash of water in gradually so you don’t get lumps, and keep adding and stirring until you have the quantity and consistency you want.   Keep stirring on a medium heat until cooked through and then you can leave on a very low heat until needed.


Pour over your roast and enjoy!


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