425ml meat stock or a combination of water from the vegetables and meat juices and giblet stock if made
1 tbsp meat fat, poured or skimmed off the meat juices
Salt and pepper to taste

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1. Remove the meat or bird from the roasting tin and allow to rest before carving.  Drain the meat juices from the roasting pan into a bowl or jug and allow to cool slightly.

2. Skim-off any of the meat fat from the meat stock and juices.

3. In a small bowl, mix together the flour mix and 125ml of the stock/juices.

4. Place remaining stock and meat fat in pan and bring to boil, gradually whisk in blended flour mix and heat through.

5. Reduce the heat and simmer for 2 minutes, add seasoning to taste.  If too thick add more stock or a drizzle of wine.

6. Serve immediately.

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