Try this simple gravy recipe from our food editor Catherine Hill – it’s the perfect accompaniment to the Candis Christmas menu!
Ready: 40 minutes
1. Carefully pour any liquor and juices from the turkey into a fat separator jug. Allow to settle before pouring into a large jug, discarding the fat.
2. Top up with extra chicken stock so that the liquid measures 750ml. Heat 25g butter in a large pan, add 25g plain flour and cook for 1 minute, stirring all the time.
3. Whisk in the stock and 300ml medium dry white wine. Bring to the boil, whisking as you go and boil for 2 minutes. Reduce the heat and then simmer for 30 minutes or until thickened nicely. Whisk in 2 tbsp redcurrant jelly and check for seasoning.