Yes, of course.

You want a load of onions in your roasting pan, because it's the burnt onion that gives you your browning, without having to use bisto (etc) as well as whatever else you roast with the meat. I normally use a couple of battered cloves of garlic, and some rosemary, sage and thyme, but that's only cos the plants are just out the back door.

Roasting tin out of the oven, and let you meat rest for 20 mins at least in the pan. Take out the meat, and whack the roasting tin straight onto the hob - splash on some wine (red, beef; white chicken), just a little, and stir round to get all the charred bits and pieces off the bottom of the tin. Add a teaspoon or two of cornflour, depending on how much gravy you need (1tsp plenty for a roast for 2-4) stir it in well, and then add the water you've just cooked your veg in. Always use veg water, not from the tap/kettle - it is the difference between good gravy and Fuck Me This Is Good gravy.

Posted By: Arizona Bay on September 30th 2009 at 12:28:19

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