Rich Maderia Turkey Gravy


Golden Turkey roasting and giblet juices
Vegetable stock
150ml Madeira
3tbsp plain flour
Sea salt and black pepper
2 tsp balsamic vinegar
1tsp marmite
A knob of butter


Strain the roasting and giblet juices from the roasting tray into a measuring jug and skim off most of the fat, make the roasting juice up with vegetable stock to 1 litre of liquid. Deglaze the roasting tray with the Madeira and strain into a saucepan along with the turkey and vegetable juices.

Mix the flour to a paste with a little cold water and balsamic vinegar and whisk into the mixture in the saucepan. Season with a little salt and pepper. Bring to the boil whisking all the time and allow to simmer for 20 minutes.

Whisk in the marmite and a knob of butter, check the seasoning and if the gravy is too thick, add a little more vegetable stock and serve immediately.