Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 200C/fan 180C/gas 6. Put the chicken wings, veg and garlic in the biggest roasting tin you have. Add a couple of tbsp of oil and toss everything together.
Roast for 1 hour giving everything a stir halfway through.
Tip in the chicken stock, wine, bay leaves and thyme, cover tightly with foil then cook for another 20 minutes.
Heat the butter in a large pan, stir in the flour, and cook, stirring until it turns golden brown.
Take the tin out of the oven and pour the liquid through a metal colander into a large bowl. Use a small pan to press down on all the ingredients left in the roasting tray. Put the crushed ingredients from the roasting tray into the colander and continue to squeeze.
Re-strain the liquid through a sieve to get rid of smaller pieces.
Gradually add the liquid to the roux in the pan, stirring. Once all the liquid is mixed in, bring to a simmer, add the redcurrant jelly and season. Simmer for 15 minutes. Chill or freeze until needed. Add any cooking and resting juices from the roasted turkey and reheat before serving.