The best gravy makes full use of the cooking juices and sediment from the meat. Sediment is collected by heating the roasting tin on the hob with a splash of wine or sherry (this is known as deglazing). Our Turkey Gravy recipe details this, as well as other essential elements of making good gravy. First up, here are few useful tips to help you make flavoursome gravy every time.

· If your gravy becomes too salty, add several raw potato slices and cook until the potato slices are translucent. Remove and discard the potato before serving; it will have absorbed much of the salt content.

· For a flavoursome vegetarian gravy, try caramelising onions. Gently cook two sliced onions in a couple of tablespoons of olive oil and a knob of butter on the hob for 25 minutes (with the lid on for the first 15 minutes). You can add half a teaspoon of brown sugar to bring out the caramelised flavour. Treat the onions as you would the meaty bits, pouring in the stock and bubbling to reduce.

· Homemade stock, rather than the shop-bought variety produces a better depth of flavour. Try Kylie Kwong's Chicken stock recipe for a good clean stock. Alternatively, roast the bones and a bulb of garlic in the oven beforehand for a deep brown stock.

· Try adding your favourite herbs or combination of herbs to gravy. A sprig of thyme, a few parsley stalks and a bay leaf can be thrown in before the stock is reduced. This is especially useful for adding extra flavour to shop-bought stock.

· The more herbs and spices you add to the meat before cooking, the more flavourful the meat fat. Go easy on adding extra herbs in the final stage though if the meat fat and stock is already heavily flavoured.

· For an extra rich gravy, try adding a little cream - about 200ml cream for 600ml stock. Let the cream cook down a little to thicken the gravy beautifully.

· If your gravy is too thin you can add some cornflour to thicken it. Mix a teaspoon with a little cold water and stir until dissolved. Whisk the mixture into the gravy. Continue to cook and stir to remove the cornflour flavour.

· If your gravy is lumpy, try beating it with a wire whisk. If this doesn't remove the lumps, run the gravy through a colander or strainer. Reheat over a low heat, stirring constantly.

· You don't just have to use wine or sherry to deglaze the roasting tin. Try adding a splash of brandy to beef, cider to pork, or a shot of port to duck gravy.

· The rich flavour in gravy derives from the meat fat and sediment in the roasting tin. So it follows that quality meat produces better quality gravy. Ask your butcher about the source of the meat you are buying, and buy the best you can afford for top-notch gravy and stock.