FARM BROTH

Makes 2 litres You will need:

• 2 litres filtered water • Freezer-bag full of kitchen trimmings • Lump of ginger, halved • 2 onions, quartered • 8 cloves garlic, halved • 4 carrots, quartered • 2 celery stalks, chopped • 1 teaspoon Irish flaky salt • 1 tablespoon apple cider vinegar 1 Put all the ingredients in a large pot, and bring them to a spitting boil for 5 minutes. Reduce the temperature to a low-grade gurgle and cook the broth for anywhere between 1-7 hours. I do this with a large lidded pot, which I place in my oven overnight. 2 Once the broth tastes rich, deep and satisfying, sieve out the solids and allow the stock to cool down before storing it in the fridge or freezer.