• 2 tbsp plain flour
  • 150ml port
  • 2 tbsp redcurrant jelly
  • 1.6l chicken, turkey or beef stock

    • Method

    1. Heat the butter in a saucepan (or in a roasting tin containing meat juices from your roast), then scatter over the flour. Stir until it forms a dark, sandy paste. Splash in the port, stir in the redcurrant jelly and cook down until sticky. Stir in the stock and simmer for 5 mins. Decant into a warmed gravy jug to serve.

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