Bicycling (South Africa)

For The Broth


1½kg beef, pork, chicken or fish bones 200g carrots, cut into chunks 2 stalks celery, cut into chunks 1 onion, cut into chunks 2 leeks, cut into chunks 3 litres water (or more) 4 sprigs parsley 2 sprigs thyme 1 bay leaf 5 peppercorn­s

1.1 Heat your oven to 220°C.

2.Place the bones in a roasting pan and roast for 30 minutes until well browned, turning occasional­ly (no need to oil or season).

3.When the bones are brown, add the carrots, celery, onion and leeks to the pan and roast for a further 5 minutes. Give everything a good stir before it goes into the oven. Skip the first three steps for fish broth. 4.Transfer

everything from the roasting pan into a large pot, ensuring you scrape out all the flavourful sticky bits.

5.Add the remaining ingredient­s to the pot and cover with water. You could fill the entire pot.

6.Bring to the boil, then drop the heat to a gentle simmer and leave the broth to simmer uncovered for about 4 hours (30 minutes for fish broth), skimming off any scum that rises to the surface.

7.Once you hit 4 hours (30 minutes for fish), strain the stock through a fine sieve or muslin cloth, and leave it to cool.

8.If the broth is still very bland, you can reduce it until the volume decreases and the flavour intensifie­s.

9.You can use it immediatel­y, or freeze for later use. It will keep in the freezer for months.

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