Gravy - how to make

Once again we're having a delicious Sunday roast. We love roasts. Here's what we had today.

I can remember once being on a 'diet' and not being allowed to have the roast veg - or the gravy! Since ditching diets, we now eat all our favourite foods while losing weight. That includes Sunday roasts - with our own tasty gravy. We make our gravy using the roast meat juices minus most of the fat using this fat separation jug below. That way we get to make a fabulous tasty gravy. Today we roasted the chicken on a bed of carrot, celery, leek, carrot and garlic. When the chicken was cooked, we poured half a litre of water into the roasting tin and gave everything a good stir. Then we strained the juices and separated out the fat before pouring the gravy into a saucepan and reducing to condense the flavour. After reducing the gravy, we tasted and seasoned with salt and pepper. Finally, we add a little cornflour to thicken the gravy - and we may add a bit of gravy browning if it all looks too pale. Honey roast parsnips, roast potatoes and lots of vegetables complete the meal.

If you read 'OUR IDEA' you'll see how we get to eat this fantastic food and still lose weight. Why not join some of our friends who are also seeing good weight loss results by following this idea?