The perfect gravy

Turkey roasting juices skimmed of fat made up to 1 litre (1¾ pints) with chicken stock 150ml (¼ pint) white wine Few sprigs of thyme 1 bay leaf 1tbsp cornflour 1

Put the roasting juices and stock in a pan with the wine. Add the thyme and bay leaf, then bring to the boil and simmer until reduced by half.

2 Remove the thyme and bay leaf. Mix the cornflour with a little cold water to make a smooth paste. Pour into the pan, stirring continuously until thickened. Season to taste.

Per serving: 71 cals, 3g fat, 0.4g sat fat, 7g carbs.