MAKE GR A NDM AAPPROVED GRAVY

Lumpy or smooth? Gizzi’s fool-proof gravy ‘Your goal is to achieve the consistency of single cream,’ says Gizzi. And it goes without saying you risk losing all your hard-earned chef points if it’s not brought to the table steaming more than a Bikram yoga class in July.

Ingredients

Neck and gizzard from your bird’s giblets ❄ 1 onion, sliced 1 carrot, sliced ❄ 1 bay leaf ❄

1.2 litres (2 pints) fresh chicken stock or cold water ❄ 2 tbsp plain flour ❄ 1 large (I’ll let you be the judge of that) glass of white wine ❄ sea salt flakes and freshly ground black pepper

Method

1. Dismiss inevitable flashbacks of dissecting animals in GCSE biology and get your hands on the neck and gizzard from your turkey giblets – place them in a small pan with the onion, carrot and bay leaf. Cover with fresh stock or cold water and simmer for 1 hour. Strain and set aside.

2. Pour out any juices from the roasting tray while your turkey is resting. To make sure no meaty goodness escapes, stir the flour into the roasting tray (with any leftover onions you cooked alongside the bird) and place over a highish heat. Cook the flour for 1 minute, scraping away at the meaty sediment at the bottom of the pan.

3. Pour in the white wine, let it bubble away until the pan starts to hiss again, then pour over the strained stock, whisking as you go. This is make-or-break time for avoiding the dreaded lumps – whisk until your arm goes numb (no pain, no gravy). Let the gravy bubble away gently until it reduces and is rich and full of flavour. Season to taste and serve piping hot. They’re going to love it.