Get-ahead gravy

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Tumble the vegetables, garlic, thyme and bacon into a large roasting tray, drizzle over the oil, season lightly and toss to coat. Roast in the oven for 30 minutes or until softened and golden.
2. Remove from the oven, squeeze the garlic cloves from their skins and, with a potato masher, mash and squash the vegetables, breaking them up as much as you can. Spoon into a large saucepan and place on the hob over a medium heat.
3. Stir through the flour, then cook for a couple of minutes, stirring continuously. Pour over the wine, stir in, then bubble until reduced by half. Pour over the hot stock and 500ml hot water, bring to the boil, then lower the heat slightly and bubble for 20 minutes. Pass through a sieve into a large jug (discard any solids) and season to taste. Allow to cool, then store in the fridge, covered, until needed.
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4. While the turkey is resting, remove most of the fat from the juices in the roasting tin using a turkey baster, then place the tin over the heat. Pour in the gravy base, scraping the bottom of the tin with a wooden spoon to release and dissolve all the lovely crispy bits. Taste and adjust the seasoning, adding more stock if needed. Strain into a warmed gravy boat to serve.