Serves: to serve 4

Prep Time: 1 Minute

Cook Time: 5 Minutes

Ready In: 6 mins

1 tablespoon - gravy browning

½ pint - hot water

  - mixed herbs

  - salt and pepper

  1. Having roasted a joint (no matter what sort of meat) and removed the meat onto a warmed serving dish, slowly and carefully tilt the roasting tin so that the juices run to one corner. Use a spoon to remove any fat which floats above the meat sediment.
  2. Put about two tablespoons of hot water into a cup and stir in the gravy browning until it has dissolved. Slowly add this to the meat juices whilst the roasting tin is over a low heat, stirring all the time to incorporate the juices. Gradually add the remaining water to the tin, stirring constantly, and add the mixed herbs and salt and freshly ground pepper to taste. Bring the gravy to the boil and cook for 3-4 minutes, stirring all the time.