Here’s to sharing with you how to make vegetable stock.       

For ingredients, you shall prepare for 3 large carrots (scrubbed but not peeled, chopped), 1 turnip (coarsely-chopped), 2 onions (coarsely chopped), 2 leeks (chopped), 4 ribs celery, including tops, coarsely-chopped, coarsely-chopped trimmings from cauliflower, spinach, broccoli or any other vegetables, so long as they are fresh and clean. Always use fresh vegetables,        

150g any dried beans, having been soaked overnight, if necessary; or use rice or barley, 2 tbsp of olive oil, 1 bouquet garni, which includes 3 sprigs parsley, 1 sprig thyme and 1 bay leaf, 1 tbsp of peppercorn, approximately 3.6 litres cold water for 1 kg vegetable.       

The making : Warm the olive oil in a stock pot, add the vegetables and simmer, stirring continuously for 15 minutes until they start to colour slightly. Then add the water and the other ingredients and bring to simmering point.       

Simmer for at least 2 hours, adding more water if necessary. Then strain through cheesecloth or use a non-metallic colander. Use or freeze, as required.       

Subject : Make Your Own Chicken Stock

Here’s to share with you how to make chicken stock.       

For ingredients, you shall prepare for the bones of a chicken, and, if available, a ham bone or a veal knuckle (ask your butcher for one), 2 leeks (coarsely-chopped), 2 large carrots (scrubbed but not peeled, coarsely-chopped), 2 ribs celery (top included, chopped), 3 large onions (coarsely chopped), 6 sprigs parsley (coarsely chopped), 1 large clove garlic, 2 cloves, 1 tbsp of peppercorn,lemon rind from half a lemon       

The making : Place the bones in a stock pot and cover with cold water. Bring to simmering point – do not allow to boil. Simmer for at least 1 hour, then add all other ingredients and more cold water to cover, if necessary.       

Return to simmering point and simmer for another 2 hours. Then strain through muslin or use a non-metallic colander. Refrigerate, and when stock has set remove any fat from the top. Use or freeze, as required.       

Subject : Make Your Own Fish Stock

Many stock cubes contain high levels of salt and low levels of nutrients. But nothing could be more simple than making your own stock, and if you make it in large batches you can freeze it for later use. You can use you stock as the basis for a delicious soup – serve it with a whole-grain roll-or as the basis of a nourishing stew or a piquant sauce.       

Here’s to share with you how to make fish stock.        

For ingredients, you shall prepare for 1 kg fish bones, heads (with grills removed) and tails (sole or plaice are tastiest, but any other white, non only fish will do), 1 large onion (coarsely-chopped), 2 shallots (coarsely-chopped), 2 ribs celery (tops included, coarsely-chopped), 2 large carrots (scrubbed nut not peeled, coarsely chopped), 2 bay leaves, 2 cloves, 6 sprigs of parsley (coarsely chopped), 1 tbsp of peppercorn, lemon rind from half a lemon, cold water to cover.       

The making :  Place everything in a stockpot and bring to simmering point, do not boil. Simmer for 20-30 minutes, but no longer or the stock will become bitter. Strain through muslin or use non-metallic colander. Reduce the strained stock by boiling, if required. Use or freeze, as required.