• Save your meat drippings each week after your Sunday Lunch (beef, chicken, lamb or pork.) and keep them in little pots in the freezer, alongside your homemade stock. This way you will always have drippings to hand and can make your gravy ahead of time.
• To make sure you achieve a good quantity of drippings (enough to help you out with your Yorkshire puddings and gravy) pour a generous amount of olive oil over your joint or bird before roasting. The more olive oil means the more meat flavoured fat at the end of the roast.
• Sweet rice flour is also called glutinous rice flour. You could also directly substitute for cassava flour if you have to avoid rice.
• If the gravy is too thick for you, add some more stock or just water to get to your desired consistency.
• If you don’t have drippings or not enough then sub in some unsalted butter or ghee instead. For a vegan gravy, use vegan butter or olive oil.
• If you don't have any homemade stock then you can use shop bought or even whole milk for a much richer and creamier gravy. Try to avoid a stock cube.
• To add more flavour try adding fresh garden herbs, a glug of wine, dijon mustard or even some more salt and pepper.
• If re-heating pour into a saucepan and whilst heating whisk in a little extra liquid (stock or just water would be fine).

US Customary Measurements

Nutrition information