Great gravy, super sauces…

FULL-OF-FLAVOUR TURKEY GRAVY

Just before serving, pour the juices from the turkey roasting tin (or see Cook’s tip) into a pan, and skim off any fat. Add 600ml (1pt) chicken or vegetable stock and 2tbsp redcurrant jelly. Simmer for a few mins, then strain and return to the pan. Mix 1tbsp plain flour with 1tbsp butter to a paste. Whisk into the gravy and simmer for 5 mins, until thickened.

CREAMY FOCACCIA SAUCE

For this special bread sauce, put an onion, halved and studded with 8 cloves, in a pan with 500ml full-fat milk and a bay leaf. Heat until hot, but don’t allow to boil. Set aside to infuse for at least 30 mins. Just before serving, strain and return to the pan with 150g (5oz) focaccia, whizzed to crumbs. Reheat gently, stirring, for 3-4 mins until thick. Remove from heat and stir in 150ml (1oz) cream, 25g (1oz) butter and a little nutmeg.

COINTREAU-ANDCRANBERRY SAUCE

In a pan, gently heat 250g (9oz) fresh or frozen cranberries, 4tbsp caster sugar and the zest and juice of 1 orange for 10-15 mins, stirring, until most berries have burst. Take off the heat, stir in 4tbsp Cointreau and set aside until ready to serve.