Quick Gravy

I never make a thickened gravy, which I know some people like. Instead, about 30 minutes before the end of cooking I add a glass of liquid to the roasting tin. While the joint is resting on its serving plate I bubble the juices in the roasting tin, reducing or adding a little water or stock as necessary. To make an instant sauce, stir in double cream and bubble until reduced.

• Place the roasting tin on the stove and bubble up the juices, scraping the bottom. Add extra liquid or reduce and then season.