Place a large pot or saucepan over a medium heat. Add the butter and stir until it melts.

Stir in the flour, then turn the heat up to a medium-high. Cook for a few minutes, stirring often until it turns a darker brown. This will add a nuttier flavour as well as give the gravy a richer colour.

When it’s a dark brown, turn the heat down to low and pour in the red wine. Use a whisk to stir until a paste forms.

Add in the redcurrant jelly and cook for a further minute or two.

Gradually pour in the chicken stock, whisking continuously until you’ve used it all up.

Crank up the heat to a high and cook until the gravy reaches a thicker consistency.

Season with salt and pepper then add the Worcestershire sauce.

Pour it into a gravy boat and enjoy. You can make this ahead if you’d prefer and just heat it up on the day.