When the roast has finished cooking and you can skewer the veges and they are soft inside, remove from the oven. Pop the veges in a baking dish and return to the oven. Put the roast on the seving platter and cover to let it "rest". Now comes the best part....the gravy. Yes, you can make really smooth lovely gravy.

Pour off the fat leaving about two to three tablespoons in the roasting dish. Add an equal part of flour to the dish. Stir the flour into the fat so it is all absorbed. Add a couple of cups of warm water to the dish and place it ON one of your stove elements. With one of those springy gravy stirrers or the slotted spoon, stir the flour and water together, picking up all the bits from the bottom of the pan. This gives you the rich brown coloured gravy, especially if you have included an onion.

Stir, stir, stir!!!! The gravy thickens as it heats up. Not only are you making gravy, you are cleaning up the roasting dish! Add a bit of water if the gravy gets too thick. If you are a purist, you can pour the gravy through a sieve and the brown bits disappear. Otherwise you can leave those tasty tidbits in the gravy. There is no hard fast rule.

The hot gravy in the gravy bowl, along with the hot veges from the oven are delivered to the table. Uncover the roast and bring it to the table too. Carve the roast, distribute the veges and pass the gravy! A smattering of cooked frozen peas on the side adds a nice colour to the fully laden plate