I love taking time to make some gorgeous homemade stock that will end up as part of my Christmas gravy. Prepare this in advance and pop it in the freezer until you need it. I’m simply using the liquid from soaked porcini mushrooms, white wine, mixed herbs such as sage and oregano, salt and freshly cracked black pepper for seasoning and some fresh chicken stock made from boiling leftovers from some roast chicken. Boil this all together and this will make the base for some glorious gravy to go with any Christmas roast. All you have to do is combine with the juices from your roasting pan and I simply thicken with a touch of cornflour and a tbs of butter – delicious!