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This easy recipe makes 1 litre of rich, flavoursome gravy, serving around 6 people. First, scrub and slice 250g carrots, and slice 2 onions, keeping the skins to one side.
In a large saucepan, melt 10g butter in 1 tablespoon vegetable oil. Add the carrots and fry over a high heat, stirring often, for 5 minutes or until darkened. Add the onions, lower the heat and fry for a further 10-12 mins until the onions are golden brown.
Stir in 4 tablespoons plain flour and mix well, then add 2 rosemary sprigs, the onion skins and 2 litres vegetable or chicken stock. Bring to the boil, then simmer fiercely for 10 minutes. Give the veg a good mash with a potato masher, then simmer for 10 minutes more. Sieve and season to taste and serve.
If you want to add the juices from a roast turkey, pour the juices into a jug. Let them settle for a few minutes to let the fat rise to the top. Remove this fat and add the juices into the gravy and make sure to heat it all up.
