Gravy

• 1 tablespoon plain flour
• 600 ml (1 pint) beef stock</

To make the gravy, pour off most of the fat from the roasting tray, leaving about a tablespoon. Heat the tray on the stove, add the flour and stir over a medium heat until the flour begins to brown.

Stir in the stock, bring to the boil, then reduce to a simmer for a few minutes. Season with salt and pepper if needed, adding any released juices from the joint.