The festive table isn't complete until a vibrant Christmas gravy makes its entrance, tying the turkey, spuds and veggies into a harmonious meal. Make this year extra special with a bold homemade sauce the whole party will love, seasoned with plenty of garlic, pepper and onion salt. The beauty of this Christmas gravy recipe is that it simply cooks itself, leaving you with plenty of time to concentrate on the main.
To make stock: place the water, giblets, onion, herbs and seasonings in a large saucepan. Bring to the boil, cover and simmer for about 45 minutes. Strain the stock through a fine sieve.
Remove the meat from the roasting tin and strain off all except 4 tbs of the fat sediment. Place the tin over a low heat and stir in the flour. Cook the flour gently until it is light brown in colour. Blend in the Garlic Pepper, Onion Salt and 600ml (1 pint) of the strained giblet stock. Simmer for 2-3 minutes.
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