Mum’s gravy

Mum always used the scraped-up pan drippings, a sprinkling of flour, a spoonful of Vegemite (yeast extract) for colour and salt content and any available broth (or the water from cooking the vegetables) for the best gravy in the world. ‘You have to stay there and look after it until the flour is really browned,’ she says. ‘You can’t walk away from it.’