Stocks
Made in advance and stored in the freezer, homemade stock will give your soups and stews a rich, deep flavour and colour. Keep unused lamb or beef bones, chicken carcasses or fish heads or bones aside to make a stock, or buy some from your local butcher or fishmonger.
Brown meat stock
To get the best result, use either beef or lamb bones for this rich brown meat stock, not a mixture of the two.
See the recipe
Chicken stock
For a clear stock, remove any fat from the chicken before boiling or it will turn cloudy. For a golden stock, leave the onion unpeeled.
See the recipe
Fish stock
This is a tasty, delicate fish stock that is quick and easy to make.
See the recipe
Vegetable stock
If you make more of this vegetable stock than you need, freeze the leftovers to use in soups and casseroles.
See the recipe
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