Gravy is made from the juices and bits and pieces that are left behind in the roasting pan after roasting meat and chicken. Once the roast is cooked, remove it from the roasting pan and pour the fat into a jug. Allow to cool until the fat solidifies. Take a little of the solidified fat and return it to the roasting tray. Add 15ml flour and stir over a low heat until the flour is cooked through and free of any lumps. Turn the heat up and slowly pour 250ml good-quality stock, wine or water into the mixture and stir…

To achieve the correct results when boiling sugar, it’s essential to use a sugar thermometer. Check the accuracy of your thermometer by placing it in water that has just come to the boil. The boiling point of water should read 100°C, dropping by 1°C at the coast. Warm the bulb by dipping it into hot water before immersing it into the syrup. Hold the thermometer upright and read it at eye level. SUGAR STAGES • Thread 106°C – 112°C. Used for a poaching syrup • Soft ball 112°C – 118°C. Used for fondants and fudges • Hard ball 121°C –…

Traditionally, Yorkshire pudding was served with roast beef in the county of Yorkshire, England. The batter was placed under the meat to catch the meat drippings, but if you do not have any drippings just use a little oil at the bottom of your tins. Whisk together 4 eggs, 200ml milk, 100g cake flour, and salt and pepper to taste. Rest for 1 hour. Preheat the oven to 220°C. Use shallow muffin tins or 1 large baking tray and pour the milk mixture into the prepared tins. Bake until puffy, crispy and brown. Also delicious served with sugar and cinnamon.