There are two schools of thought on gravy – the “thin giblet stock” school and the “lightly flour-thickened classic English” school. The latter, to my mind, works best when you want a flavoursome gravy to accompany not just the turkey, but the roast potatoes and brussels sprouts.

Serves 6

3 tbsp plain flour
225ml champagne or dry white wine
450ml good chicken stock

After removing the turkey from the roasting tray, pour off the excess fat from the tray, so you are left with the meat juices and a little fat. Sprinkle the flour over the tray and, using a wooden spoon, work it into the juices, loosening any crusty bits as you go.

Once it is worked in, place the roasting tray over a medium heat and cook the flour, stirring regularly for 3 minutes. It will colour slightly and start to look cooked. Pour in the champagne, scraping and stirring, until the flour is amalgamated into the wine.

Boil vigorously until the wine has reduced to a thick paste, stir in the stock so it forms a thin, smooth liquid, then bring to the boil again. Simmer for 10 minutes or until the gravy has thickened and tastes good. Strain into a small saucepan and, when ready to serve, reheat before pouring into a sauceboat.

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