Delia shows how to make Perfect Gravy: when you're roasting meat and its removed from the oven and its put aside to rest you are left with all the fat and meat juices left in the tin.
To make gravy you first need to place the tin over a gentle direct heat, then tilt the tin and you will see clearly how the juices and the fat will separate in the corner. Spoon off the excess fat and reserve it for cooking, leaving behind about 1 1/2 tablespoons of fat with all the juice. Now let the fat and juices begin to bubble, turning the heat up to medium, use a wooden spoon to scrape all the crusty bits from the base of the tin, adding a slightly rounded tablespoon of Sauce Flour, which you can find o...