Mary Berry's Ultimate Christmas

There's nothing like a good gravy. I've cooked the giblets to make a nice stock. If you haven't got the giblets for the bird, you can just use a stock cube, if you prefer. So I'm going to put, first of all, melt the butter. Butter will make a jolly good gravy. (butter sizzling) Once the quarter cup of butter has melted, add half a cup of flour and combine to make a roux. In goes the hot giblet stock. (stock sizzling) A little at a time, and give it a good beat in between. (cheerful holiday music) As a family, (chuckling) we all simply love gravy. We we're gravy people. (whisk scraping pan) Now I've got those wonderful juices from the bird, and I've skimmed off the fat. Just pour that in. All these little crusty bits from the bottom are good in flavor, so let's include them all. Season with a little pepper and salt and a dash of Worcestershire sauce to deepen the flavor, then bring it to the boil, and that's it. Delicious but simple gravy ready in minutes. Absolutely scrumptious.