Five-minute pan gravy with Worcestershire and thyme

• 30 g unsalted butter
• 2 tbs all-purpose flour
• 480 ml chicken stockbeef stock also works well
• 2 tsp Worcestershire sauce
• ½ tsp dried thyme
• ¼ tsp black pepperfreshly ground
• ¼ tsp salt

1. 1

   Melt the butter in a skillet over medium heat. If you have pan drippings from roasted meat or sausages, use about 2 tablespoons of drippings instead of the butter for even more flavor — just pour them into the skillet and skip straight to the flour.

   Tip: Don't crank the heat here. Medium keeps the butter from browning too fast and gives you more control.

2. 2

   Sprinkle the flour into the melted butter and whisk constantly for about 1 minute, until the mixture turns a shade darker and smells nutty and toasty. This is your roux — it thickens the gravy and adds a subtle roasted flavor.

   Tip: If you see lumps, just whisk harder. They'll smooth out.

3. 3

   Pour in about a third of the chicken stock while whisking vigorously. The mixture will seize up and get thick — that's exactly what you want. Keep whisking until it's smooth, then pour in the remaining stock in a steady stream, whisking the whole time.

   Tip: Adding the stock in stages prevents lumps. The first splash does the heavy lifting.

4. 4

   Add the Worcestershire sauce, dried thyme, salt, and black pepper. Bring the gravy to a gentle simmer, then reduce the heat to medium-low. Let it bubble gently for 4-5 minutes, whisking occasionally, until it thickens enough to coat the back of a spoon. Drag your finger across the spoon — the line should hold.

   Tip: If your gravy gets too thick, splash in a little more stock or water a tablespoon at a time. Too thin? Just let it simmer another minute or two.

5. 5

   Taste and adjust seasoning. Worcestershire is salty, so go easy on extra salt — add a tiny pinch at a time. The gravy will thicken slightly as it cools, so pull it off the heat when it's just barely thinner than your ideal consistency.

   Tip: Leftovers keep in the fridge for up to 3 days. Reheat gently in a small saucepan with a splash of stock, whisking until smooth again.

• skillet (25cm (10-inch))
• whisk

Per serving

Nutritional values are estimates only.