•  1 tablespoon vegetable oil or pan drippings
•  2 tablespoons plain (all-purpose) flour
•  2 cups (500ml) chicken stock
•  1 teaspoon tomato paste
•  1 teaspoon caster (superfine) sugar
•  2 bay leaves
•  6 black peppercorns

   Heat the oil in a deep frying pan over low heat. Add the flour and cook, stirring occasionally, for 5–7 minutes or until golden and sandy in texture. Gradually whisk in the stock. Add the tomato paste, sugar, bay leaves and peppercorns, increase the heat to medium and cook for a further 5 minutes or until thickened. Serve with chicken, turkey or pork. Makes 2 cups.