Beef & Potato Pies
Chilli Con Carne with Corn Bread
Flat Bread Vegetable Slice
Homestyle Beef Casserole with Herb Dumplings
Homemade Egg-Free Pasta with Mushroom & Pea Sauce
Olive & Parmesan Damper Rolls
Oven Baked Fish Dippers with Avocado Mayonnaise
Parmesan Veal Schnitzel
Pumpkin & Sesame Seed Cheese Loaf
Ricotta & Zucchini Hotcakes
Roast Pumpkin & Feta Pizza
Roasted Vegetable & Goats' Cheese Flan
Ricotta, Vegetable Tart with Kale Crisps
Roasted Vegetable Rustic Tart
Sweetcorn & Dill Fritters
Texan Pulled Pork & Beans with Cheese Dumplings
Serve with your favourite roast.
Cooking: 4 mins
2 tablespoons roast meat pan drippings
2 tablespoons The Healthy Baker Plain Flour
1¼ to 1½ cups stock (beef, chicken or vegetable)
salt & pepper, to taste
Pour off fat from roasting pan, leaving about 2 tablespoons.
Sprinkle flour into pan. Stir over a medium heat using a wooden spoon for 1-2 minutes or until the flour has lightly browned.
Gradually stir in 1¼ cups stock. Simmer, stirring constantly for 2 minutes or until thickened. For a thinner gravy, add a little more stock.