1 set of giblets

1 small onion

1 bayleaf

900ml cold water

2 level tbsp. plain flour

Salt and pepper

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The giblet stock can be made the day before it is required. Rinse the giblets in cold water. Place in saucepan with the onion & bay leaf, cover with water and bring to simmering point. Remove the scum & simmer the giblets very gently for 2 hours. Strain the stock & when cool, store in the fridge until required.

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Drain the fat from the tin in which the turkey has been roasted, carefully saving the dark juices. Sieve the flour into the juices & stir over a low heat.  When all the flour has been absorbed, add the giblet stock slowly & whisk until the gravy is smooth. Bring the gravy to boiling point & season with salt and pepper. Simmer the gravy for a couple of minutes & transfer to a warm jug.

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Enjoy!