Heat oven to 220C/200C fan/gas 7.
Tip the chicken wings into a roomy
roasting tin with the turkey neck (if
using), carrots, onions, celery and
thyme. Scatter over the sugar, toss
in the oil and roast for 50 mins until
brown and lightly charred.
Get the kettle on. Put the roasting tin
on a low heat, stir in the tomato purée
and flour, and cook until sticky. Splash
in the balsamic vinegar, then pour over
1.5 litres water to just cover all the
ingredients. Bring to a simmer. Crumble
in the stock cube and use a potato
masher to mash all the ingredients
together to release the flavour.
Simmer everything for 20 mins until you
have a tasty thickened gravy, then strain
it through a sieve, pushing down hard on
all the mushy veg. Cool and chill for up
to 3 days, or freeze for up to 3 months.
Heat the gravy to serve, adding roasting
juices from your turkey, if you like.