[Aliantha]

We had roast pork and veges with the best gravy I've ever made. I decided to put in a bit more effort than usual, and took all the juices from the cooking pork plus the pan scrapings. I put them in a pot with a few cloves of garlic and a bit of extra stock (bovril) along with some salt, pepper and just a pinch of sugar. I cooked that down a bit, then added in a cup or so of champagne. After that I moved to the fry pan. I made a roux and then poured my sauce in along with some cream. After that, a good run through a sieve to get out the bits of garlic and stuff and we ended up with an extremely rich and tasty gravy. MmmmmMmmmm!