Makes: 600ml, Time: 1 hr 15 mins

Ingredients (trivet):

• 1 onion, quartered
• 2 large carrots, halved
• 2 sticks celery, halved
• Giblets from turkey/chicken thighs
• 1 heaped tbsp (40g) plain flour
• 100g red currant jelly
• 100ml port
• 750ml chicken stock (2 Knorr stock pots)

Method:

1. This recipe begins with the pre-cooked trivet veg (onion, carrot, celery) that was placed under and around a bird while it was being roasted.
2. When bird is cooked, remove from roasting tin to rest.
3. Spoon off oils and save.
4. Transfer trivet veg (onion, carrot, celery) and juices to sauté pan.
5. Add port and jelly. Stir in flour.
6. Pour in stock. Simmer for 30-45 mins.
7. Skim off foam.
8. Strain out trivet when right consistency.
9. Add resting juices from bird.
10. Reheat to serve.
11. serve with roast dinner, Clementine Carrots and Honey Roast Parsnips.

Tip: For beef gravy, use 600ml stock (2 Knorr stock pots) and 250ml red wine rather than port. Increase jelly to 150g.

Tip: For lamb gravy, use 750ml stock (2 Knorr stock pots) and 100ml port. Increase jelly to 150g. Partner with Lamb Slow Roast with Red Currant Glaze.

Modified from Fail Safe Gravy For Christmas Dinner.