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Gravy

• After removing your roast from the tin, pour off all but about 3tbsp of the fat. Place the tin over a medium heat and sprinkle over the flour. Stir with a wooden spoon for 1-2 minutes, or until the flour has cooked and browned slightly.
• Gradually add the wine and stock, stirring constantly to loosen any browned bits stuck to the bottom of the tin, until the sauce has come to the boil and thickened.
• Simmer gently for 5-10 minutes, adding a little extra stock or water if necessary. Season to taste with salt and freshly ground black pepper. Keep warm until needed, then strain into gravy boat.