CHRISTMAS GRAVY

I prepare the majority of this gravy on Christmas Eve, leaving the finishing off for Christmas Day. I think turkey giblets give the best taste, but not all turkeys come with giblets, so just use a few extra chicken wings instead.

Serves 8-10

1tbsp oil, for frying

6-8 chicken wings

Turkey giblets, from your turkey (optional)

4 carrots, chopped

2 leeks, chopped

2 banana shallots, chopped

3 celery stalks, chopped

350ml (12fl oz) white wine – I use sauvignon blanc, but any decent dry white will do

2ltr (3½pt) good-quality chicken stock, from large supermarkets or butchers, or make your own

10 sprigs fresh flat-leaf parsley

6-8 sprigs fresh thyme

75g (2¾oz) cold unsalted butter, cubed Salt and pepper

Place the oil in the bottom of a deep pan over a medium heat and add the chicken wings and turkey giblets (if using). Cook, stirring occasionally, until they have a lovely dark brown colour, but be careful not to burn them. Add the vegetables and fry for around 10 minutes until everything is golden brown and caramelised, stirring to make sure nothing burns.

Add the white wine and continue cooking to reduce it down to a syrup until you have just 1-2tbsp of liquid in the pan. This is important as the wine adds flavour, but you don’t want to taste the alcohol. Add the stock and herbs, then simmer to reduce by half. Remove the pan from the heat and set aside in a cool place.

When you are ready to serve, sieve the gravy into a clean pan. Place over the heat and stir in the butter, whisking constantly. Make sure it doesn’t boil as otherwise it will split. Season to taste.