Heat the oil in a wide saucepan over a medium heat. Depending on what gravy you’re making, add the chicken wings, beef trimmings or mushrooms, and fry for 10-15 mins until deeply coloured – you want the chicken or beef to be starting to catch and be deep brown, or the mushrooms to be well fried. Add the onion, carrots, bay leaves and thyme, and continue to cook for 10-15 mins until the veg starts to brown. Don’t worry if it catches.
Scatter in the sugar and continue to cook for a few minutes until sticky and caramelised. Stir in the flour and cook for 1 min, then add the tomato purée, vinegar and soy sauce to make a sticky paste. Pour over the wine and bubble for a few minutes more.
Pour in the stock, then bring to a simmer and bubble gently for 45 mins. Sieve the sauce, pressing the solids against the sieve to extract all the gravy. Serve as is, or pour in any turkey or beef resting juices. Will keep chilled for three days or frozen for up to three months.
