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Learn how to make delicious gravy from meat juices. Our quick video guide shows you how to make chicken gravy, but this gravy recipe will work well for any roast meat, such as pork, beef or lamb.

Rest your roasted meat whilst you make the gravy.

Carefully pour the roasting juices from the meat pan into a jug and leave to stand for 1 minute. The fat will rise to the surface, leaving the darker, more flavourful juices at the bottom.

Spoon out the fat into a bowl. Skimming the fat produces a clearer liquid and allows the full flavour of the meat juices to come through without a fatty or bitter aftertaste.

Put the same roasting pan that the meat was cooked in on the hob over a medium heat. Add 1 tablespoon of the meat fat that you skimmed off the top back in to the pan.

Stir in 1 tablespoon of plain flour until all combined and slightly browned, this should take around 2 minutes. This is your roux which thickens the gravy and should be the consistency of a smooth paste.

Add the skimmed meat juices, stirring with a wooden spoon to ensure a smooth consistency and to scrape off any caramelised meat or vegetables stuck to the bottom of the roasting pan, as these add great flavour and depth.

Gradually pour in 1 pint of good quality meat stock, stirring as you go. Bring to the boil, then simmer for 10 minutes, stirring regularly with a wooden spoon to prevent lumps.

Season with salt and pepper and serve piping hot.