GREAT-WITHANYTHING GRAVY

Serves 6

1 onion, roughly chopped

2 carrots, peeled and chopped 2 celery stalks, chopped

Pan drippings from a roast

Juice of 1 lemon

500ml/17 fl oz/2 cups chicken stock 30g/1oz/2 tbsp butter, at room temperature

30g/1oz/4 tbsp plain flour

Salt and black pepper

1 Add the onion, carrots and celery to a food processor and purée until a paste forms.

2 Remove the meat from the roasting tin. Pour the juices from the pan into a jug and allow it to settle. Carefully pour the dark gravy from the bottom of the jug into the tin and discard the clear fat from the top.

3 Set the tin over a medium-high heat and stir in the puréed paste. Cook for a few minutes until combined.

4 Stir in the lemon juice and leave to simmer for one minute.

5 Stir in the chicken stock, scraping up any browned bits from the bottom of the pan, and bring to the boil.

6 Mash the butter and flour in a small bowl, then whisk into the pan until no lumps of flour remain.

7 Reduce the heat and simmer for a few minutes until slightly thickened. Season with salt and pepper, then strain through a sieve to remove any chunky bits before serving.

Per Serving 74kcals, 4.4g fat (2.6g saturated), 7.9g carbs, 2g sugars, 1.2g protein, 1.3g fibre, 0.31g sodium