He’s the celebrity chef who has made a living trying to produce tasty, affordable and generally healthy food and now Jamie Oliver has turned his attention to a Sunday roast staple - gravy.

No roast dinner could ever be complete without generous helpings of gravy.

But you don’t need to turn to instant powdered gravy, as convenient as it might be, and instead you can whip up your own ‘flavoursome’ gravy which will ‘taste like heaven’ despite being ‘really easy’ to make, Jamie Oliver promises.

The Channel 4 chef has released a recipe to make your own gravy using your roast dinner ingredients - and you just need one added extra.

Jamie Oliver said on his recipe website: “Making your own flavoursome gravy is super easy – all you need to get going is meat and veg.

“As long as you always use a vegetable trivet and buy good-quality meat, your gravy will taste like heaven whether you use water or stock. Follow my method for making gravy and you’ll never look back.”

Once you’ve roasted your chicken, take it from the oven tray and put it on a dish to rest.

To make the gravy, start by taking the juices from the tray you roast the chicken on. Using a spoon, carefully remove 90 percent of the hot fat from the tray.

Then put the tray on the hob over a high heat, add flour, stir it, and add roast veg. Then grab a masher to mash the fat, flour and veg into a pulp.

Once mashed, add the extra ingredient: a splash of your chosen tipple for extra flavour. This could be white wine, red wine, cider, port or sherry.

Keep it on the heat, then pour one litre of stock into the tray, or just add one litre of hot water if preferred.

Bring everything in the tray to the boil, then reduce it to a simmer for 10 minutes.

Finally, to serve, grab a jug and pour the gravy through a sieve into the jug, and discard any veg left behind.

As Jamie adds: “At this point you’ve got a really cracking gravy, and you can either serve it straight away or put it back on the heat to simmer and thicken up.”