STOCKTAKE

Stocks can be made with red meat, chicken, fish or vegetables alone.

Meat stocks are made by simmering meat bones (usually beef or veal, although sometimes a recipe might call for lamb stock) and their trimmings with aromatic vegetables and herbs in water to extract their flavour.

Chicken and fish stocks in the same way.

Vegetable stocks are made from simmering vegetables, such as onion, celery and carrot, and herbs, such as a bouquet garni (see page 138). are made

A supply of your own low-salt homemade stocks, stacked in the freezer in small portions, will quickly become a kitchen must-have. Once you taste the difference a homemade stock can make to the dishes you cook, you’ll never look back.