Mum's Baked Dinner Gravy

In each case you must save the juices in the pan of the meat you have just baked.

Method 1: Traditional - Ingredients

• juice from meat
• 1tblsp GF* Plain Flour (approx. 1tblsp per 4 people)
• cold water
• salt & pepper

Method 2: Quick - Ingredients

• juice from meat
• GF* cornflour
• cold water
• salt & pepper

Method 1: Traditional - Directions

Drain juice from over bag into pan & simmer on stove for approx. 5mins without stiring. Remove from heat, drain off excess fat & you should be left with a gel like consistency on the bottom of the pan. Add flour, salt & pepper and cook slightly. Then add water gradually, stiring constantly with a fork and being careful to stamp out any lumps. Once gravy is at desired consistency, remove from heat & serve. Enjoy!

NB: Amount of water you use will depend on how thick you would like your gravy.

Method 2: Quick - Directions

Drain juice from over bag into pan & simmer on stove for approx. 5mins without stiring. Remove from heat, drain off excess fat & you should be left with a gel like consistency on the bottom of the pan. Add blended cornflour & water, salt & pepper stiring constantly with a fork and being careful to stamp out any lumps. You can also add some instant gravy powder or beef stock as required. Once gravy is at desired consistency, remove from heat & serve. Enjoy!

NB: Amount of water you use will depend on how thick you would like your gravy.