For extra flavour, when making gravy, stir a handful of diced carrots, celery and onions and a pinch of herbs into the pan juices. Allow to simmer for 20 minutes, then strain gravy into a serving jug. Or, if you don't have time to cut and chop, just add a stock cube. Turn the gravy into an epicurean treat with a splash of port, Madeira, sherry or white vermouth.
Brown your flour in the oven before using it to make gravy. It adds colour. • If gravy lacks body, stir in 2 level teaspoons of conflour for every ½ pint/ 285 ml of liquid. Cook and stir until the mixture bubbles, thickens and clears (about 3 minutes - no longer or the gravy will begin to thin).
Remove fat from the surface of gravy with a bulb-type baster, or scoop it off with a large metal spoon. Pour the cooking juices into a jug, then stand the jug in iced water for 20-30 minutes. The fat will rise to the surface and be much easier to remove. Or, time permitting, refrigerate the gravy overnight, then lift off the congealed fat. You can also blot up fat by placing several thicknesses of paper towels flat on the surface of the gravy. Repeat as needed.
Freeze leftover gravy in ice-cube trays. Wrap the frozen cubes tightly in aluminium foil and reheat them as needed or add them to meaty soups.
