By Paul Gayler
This is ideal for using up those last pieces of cheese and rind that are left after grating as much as you can from a piece. Parmesan is perfect for this recipe. The cheese adds a wonderfully rich flavour to the stock, which can be used as a base for risottos, pastas, sauces and soups.
Heat the butter in a heavy-based pan, add the onion, leek and garlic and cook over a gentle heat until softened. Add the chicken stock, herbs and cheese rind and bring to the boil.
Reduce the heat and simmer for 20 minutes, then strain through a fine sieve and leave to cool. Refrigerate the stock until it is required or freeze.