Easy gravy

• butter↗2 tbsp tbsp
• plain flour↗2 tbsp tbsp
• port↗150ml ml
• redcurrant jelly↗2 tbsp tbsp
• chicken, turkey or beef stock↗1.6l l

Step-by-step instructions

1. 1

   Heat the butter in a saucepan (or in a roasting tin containing meat juices from your roast), then scatter over the flour. Stir until it forms a dark, sandy paste. Splash in the port, stir in the redcurrant jelly and cook down until sticky. Stir in the stock and simmer for 5 mins. Decant into a warmed gravy jug to serve.