Heat the oven to 220C/200C fan/gas 8. If the chicken wings have tips, trim them off using a knife or scissors, then put them in a roasting tin with the veg, herbs and garlic. Drizzle over the oil, season and mix everything well so it’s all coated in oil.

Tip the wings into a bowl, drizzle over the honey, pour over the soy sauce and season with a little salt. Toss well so the wings are well coated, then sit the wings evenly spaced over the vegetables and drizzle everything with any honey and soy mix left in the bowl.

Put in the oven and roast for 30 mins then, using tongs, flip the wings and roast for another 30 mins until well glazed and sticky. Lift the wings off the veg – they are now ready to eat hot or cold with chips, rice, salad or noodles.

If your roasting tin is flame-proof, put it on a medium heat, otherwise scrape everything into a saucepan, making sure you get all the sticky bits on the bottom, and put on a medium heat. Scatter over the flour, stir it into the sticky veg to make a paste and cook until it turns light brown. Pour in the wine and bubble down until sludgy, then pour over 1.5 litres water and add or crumble in the stock. Bring to the boil, stirring well and scraping the bottom of the pan, then lower the heat and simmer gently for 30 mins until you have a lightly thickened gravy.

Sit a sieve over another pan and strain the gravy into it, pressing well with the back of a ladle to mash any softened veg through it the best you can and catch any wing tips. Will keep chilled for three days or frozen for up to a month. To serve, reheat, adding any resting and carving juices from the turkey – bear in mind that they will be salty, so you don’t need to season it again.