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!