This year put your hand up to make the gravy ……..
In the bottom of your baking dish that you are roasting your meat in, place a couple of carrots roughly chopped, a medium onion cut into quarters, a couple of cloves of garlic – skin on and whole, a fresh bay leaf, and a sprig of thyme or rosemary.
Place your meat on top of these vegetables and roast.
When your bird/lump of meat is ready, take out of the pan and put aside to rest (this is probably the most important part of cooking a roast.) Whilst that is resting, make the gravy.
If there is any fat in the pan tilt it slightly and spoon off the top. Keep that fat for a later date with potatoes. Put the pan onto the stove top and heat gently. Now, if you want a thick gravy add about 3 teaspoons of flour, for GLUTEN FREE add cornflour instead (PALEO skip flours altogether and see the step at the end) and make a roux, or a thick mess with your veggies by stirring it all together, then add a jar of BROTH and a jar of water, and a splash of wine (this is fine for children as well as all the alcohol is evaporated during cooking) keep stirring. If you want to you can add a couple of teaspoons of something sweet, cranberry,quince,fig depending on what flavours will marry well with your meat.
Now you can reduce to a consistency that you are happy with. Sieve the mixture squishing as much as possible as you do. PALEO –with a bar mixer or blender whizz some of the vegetables into the liquid to thicken.
Finished. Delicious. Best Gravy Ever.