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Preparation
in 3 minutes
Cooking
in 5 minutes
- Remove the meat or bird from the roasting tin and allow to rest before carving. Drain the meat juices from the roasting pan into a bowl or jug and allow to cool slightly.
- Skim off any of the meat fat from the meat stock and juices
- In small bowl mix together the gluten free flour and 125ml stock/ juices
- Place remaining stock and meat fat in pan and bring to boil, gradually whisk in the combined gluten free flour and stock and heat through.
- Reduce heat and simmer for 2 minutes, add seasoning to taste. If too thick add a little more stock or a drizzle of wine.
- Serve immediately.
Ingredients
425
ml
meat stock
1
tbsp
meat fat
salt
pepper
Nutritional & Dietary
Gluten free
Lactose free
No eggs added
No milk added
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
