• Preheat the oven to 180ºc or 350ºF
• Peel the carrots and the onion and roughly chop alongside the celery.
  
• Get a large deep-sided roasting tin, then add the vegetables to the tin with the bay leaves, herbs, garlic, star anise and pancetta.
• Place the chicken wings on top, and then season well with salt and pepper and drizzle with olive oil.
  
• Put the roasting tin into the oven and roast for one hour.
• Take the tray out of the over and transfer to low/medium heat on the hob/stove. Using a potato masher, really mash all the ingredients together, scraping all the bits off the bottom of the pan.
  
• Add the flour and stir well.
• Gradually add 2 litres of boiling water from the kettle, and stir. Simmer for 30 minutes, while it thickens and reduces.
  
• Once you get your desired consistency, pour it through a fine sieve into a bowl, making sure you squeeze out all the juices and flavour with the back of a spoon.
• Season, and then if you're making ahead, cool then pour into a suitable freezer container and pop it in the freezer.

On the day of serving

• Your homemade gravy will have defrosted now, having taken it out 48 hours beforehand and left it in the fridge.
• When the turkey, or your chosen roasted meat is cooked, remove it to a board or platter, wrap with tin foil and let the meat rest.
• Skim away the fat from the roasting tin
• Pour your defrosted gravy into the tray with the rest of the turkey juices or meat juices. Bring to the boil over the hob and scrape up all those sticky bits from the base. If you want to add wine or other herbs, do so at this point.
• Once your gravy is piping hot, carefully strain through a sieve into a pan, then leave it on the lowest heat until you’re ready to serve. Skim away any fat that rises to the top, and add any extra resting juices from your meat, as well as stirring through some butter if you wish, before serving.