Epic Gravy

Sean and I just enjoyed our Sunday roast. We had roast beef and wow! It was delicious! Sean had a go at making the gravy himself instead of using Bisto. I must say the gravy turned out to be a success. We call it “Epic Gravy”. Do you want your very own homemade gravy with your roast meat rather than that overpowering, generic stuff made out of gravy granules? Sean didn’t really measure the ingredients but the recipe isn’t overly complicated. It is so easy to make. I for one, am converted. I do not want Bisto again! Below is how Sean made it:

Ingredients

• Juices from roasted meat
• Plain flour
• Boiled water

Instructions

1. Transfer the roasted meat out of the tin and put it on a plate.
2. Wait for the tin of juices to cool for 10 minutes or so.
3. Switch on the hob at medium heat. Skim the fat off that has appeared on the surface of the juices.
4. Place the tin on the heat. Add a desert spoon full of plain flour into the tin.
5. Use a balloon whisk to whisk the juices and flour together, adding boiled water a little each time until at the right consistency for you.
6. Carefully pour the gravy into a jug or gravy boat. If the gravy is too thick, add a little more water. If the gravy is too thin, add a little more flour.

It turned out great for a last minute decision. Of course, you add more ingredients if you have more time than we had. Try adding some vegetable stock and/or chopped vegetables. If you do add vegetables you can strain the gravy to remove any bits. Please note: ensure your roasting tin is suitable to place on direct heat. It should tell you on the packaging.