Port and Orange Gravy

Port and Orange Gravy
Makes 10-12 servings


6 fl oz turkey pan juices
2 tbsp plain flour
1 ½ pints turkey stock (see separate note)
½-pint port
Grated rind and juice of one orange
1 tbsp prepared mustard, Dijon is good


This gravy can be made once the turkey has been cooked and is currently resting. Heat the pan juices in the roasting tin, stir in the flour and cook for two minutes. Stir in the stock and port and simmer for 5 minutes.

Stir in the orange rind, juice, and plenty of seasoning. Bring to the boil, stirring, and then stir in the mustard. Simmer for a further 5 minutes, uncovered, until slightly thickened and glossy.

Making turkey stock:

Rinse the giblets and put them in a pan with a quartered onion, chopped celery stick, chopped carrot, a few black peppercorns, teaspoon of salt, bay leaf and parsley sprig. Cover with 1 ½ pints of water and bring to a boil. Skim off any scum, then reduce the heat and partly cover. Simmer for 1 hour then strain.