Turkey gravy

Heat the oil in a pan and fry the giblets until golden brown all over. Pour in 600ml of water, stirring to deglaze the pan, and add the shallots, bay leaves, thyme and peppercorns.

Bring to the boil and skim off any scum from the surface. Lower the heat and simmer for one hour. Strain the stock through a fine sieve.

Pour off excess fat from the turkey roasting tray and set it over a medium heat. Stir in the flour and and cook for two minutes. Gradually whisk in the wine, then the strained stock and simmer for 15 minutes or until thickened to the consistency of cream.

Season to taste.