Madeira gravy

Method

FOR THE STOCK - to make 1.8L (3 ¼ pt): Put the turkey giblets, 1 quartered onion, 1 halved carrot, 1 halved celery stick, black peppercorns, 1 bayleaf in a pan and add 2 litres (3½ pints) cold water. Cover and bring to the boil. Simmer for 30 min, skimming occasionally. Strain through a sieve and reserve.

1 Tilt the roasting tin and spoon out all but 2tbsp fat from the turkey juices. Put the tin on the hob over a low heat.

2 Mix the flour with 2tbsp juices to make a paste. Add it to the pan juices in the tin and cook for 2 min, stirring.

3 Add the Madeira, stirring constantly, then slowly add the stock and vinegar. Bring to the boil then simmer for 5-10 min until thick and syrupy.