Ingredients

• 4 tbsp pan juices
• 2 tbsp plain flour
• 2 tsp Dijon mustard
• 4 tbsp port
• 300ml red wine
• 300ml giblet stock
•   seasoning

Method

1. Heat pan juices in the roasting tin or measure into a small pan. Add the flour, stir well and cook for 2 minutes. Add the mustard and port, then gradually add the wine and stock, stirring continuously until thickened. Simmer for 5 minutes, stirring until smooth and glossy; season.

Notes