Categories: Christmas, December

Ingredients

• 25g butter
• Turkey giblets
• 2 celery stalks, sliced
• 1 large carrot, sliced
• 1 onion, sliced
• 2 fresh bay leaves
• 6 black peppercorns
• 10g plain flour

Directions

1. Melt half the butter in a medium-sized pan. Add the giblets and vegetables and fry for 5-6 minutes until richly golden brown. Add the bay leaves, peppercorns and 1.2 litres water, bring to the boil and simmer for 1 hour, until reduced and well-flavoured. Strain, discarding the solids and set aside.

2. To finish the gravy, melt the rest of the butter in a clean pan, add the flour and cook for 1 minute. Gradually add the stock and roasting juices from the turkey. Bring to the boil, then simmer vigorously until reduced. Season and keep hot.

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