Drippings from cooked turkey, chicken and pork make an excellent base for gravy. Ham and beef, not so much. (Ham is too salty and beef fat just doesn’t taste good.) This trick is key for this ...

I make no apologies for my timing on this because what constitutes an act of love is as varied as the individuals upon which ...

Leave the ham to simmer, allowing 20 minutes per 450g ... or leave until cold. To make gravy, pour the chicken stock into the roasting pan to lift any residue in the pan and simmer until reduced ...