Neven Maguire's Christmas Gravy

INGREDIENTS

• Knob of Butter
• 2 Tbsp Plain Flour
• 3 Tbsp Simply Better Nai E Senora Albarino
• 1 Pack Simply Better Free Range Chicken Stock
• 1 Pack Simply Better Irish Made Poultry Gravy
• 1 Pack Simply Better Irish Made Beef Gravy
• 2 Tsp Simply Better Irish Made Cumberland Sauce with Port
• Simply Better Oriel Sea Salt & Freshly Ground Pepper

METHOD

1. Melt the butter in a pan and stir in the flour, then cook for another minute, stirring until golden. Pour in the wine, stirring to combine, then gradually add the stock, stirring until smooth after each addition. Bring to the boil then stir in the poultry and beef gravy and let it bubble for about 10 minutes until reduced and thickened, stirring occasionally. Whisk in the Cumberland sauce until combined.
2. Pour the gravy into a jug and leave to cool. This can be covered with cling film and chilled for up to 3 days in the fridge or frozen for up to 1 month. To serve, pour back into a saucepan along with any skimmed juices from the roasted turkey. Bring to a simmer for 3-4 minutes to warm through, then pour into a warmed gravy boat to serve.

Neven's Top Tip: Of course you could roast off a packet of Simply Better Corn Fed Chicken Wings with some vegetables to make the base of a delicious gravy but I like to save time using the chicken stock which has done all the work for you.