For this recipe you will need to have roasted your chicken(s) or turkey on top of a trivet of root vegetables combined with thick slices of Granny Smith apples (leave the skin on).
After roasting, remove the meat and set aside, covered in tinfoil.
Mash the vegetable remains into the chicken or Turkey jus.
Push the lot through a sieve and add pea water and flour to make traditional gravy.
When your gravy is perfectly formed and silky, add a generous pour of your favourite fruity Port. Whisk. Add another generous pour of liquid cream.
Season and garnish with fresh parsley. Serve.

Poppa’s Gravy recipe supplied by Poppa.