Brown gravy

Pour off excess fat, then stir a tablespoon of flour into the browned juices over a low heat. Gradually whisk in hot stock, scraping up the browned bits, and simmer for 3–5 minutes until glossy and thick.

Whisk the flour into the fat and pan juices before adding liquid, then pour in hot stock gradually while whisking. If lumps remain, push the gravy through a sieve.

Cool it promptly, cover and refrigerate for up to two days. Reheat it in a pan until piping hot, whisking as it warms; add a splash of stock if it has thickened.

Yes. Freeze it in small portions for up to three months, then thaw it in the fridge and reheat until piping hot, whisking to bring the texture back together.

Serve it with roast beef, roast potatoes and Yorkshire pudding, or spoon it over sausages and mash. It also works in cottage pie and over a savoury pie filling.

No. Brown gravy is a savoury sauce usually made with stock and browned meat juices; brown sauce is a tangy bottled condiment often flavoured with fruit, vinegar and spices.