Points to remember:
- Take the meat and any veg out of your roasting tray, cover and leave to rest.
- Meanwhile put the roasting tray onto your hob (take care when doing this, especially on a gas hob), tip in 1 tbsp plain flour and stir well to combine with the meat juices.
- Pour in 250ml red wine, let bubble down until it has reduced by half, stirring all the time. Now add 500ml stock (we used beef), bring to the boil, and keep bubbling so the liquid reduces and thickens.
- Strain into a jug or gravy boat to serve.
Read up on how to make the perfect Sunday lunch to pair with your top-notch gravy.