Makes 300ml/½ pint/1¼ cups
hot fat from the roast
300–450ml/½ –¾ pint/1¼–1¾ cups vegetable
water or stock
1 Pour the fat from a corner of the roasting pan, leaving the sediment behind. Put the pan on the hob over a medium heat and pour in the vegetable water, or chicken, vegetable or meat stock.
2 Stir well, scraping up the sediment, and boil until the gravy is a rich brown colour.