Bone Broths and Stocks

Broths and stocks are back! They’ve had a lot of attention lately, and for good reason. The long, slow cooking releases amazing levels of protein, gelatine and essential minerals, all with significant health-boosting benefits.

Also, they require very little effort, just quiet bubbling away on the stove, and they make delicious and nutritious bases for soups, stews, curries and so much more. I make basic bone broth by roasting the bones until golden and almost caramelised, then simmering on the stovetop along with basic stock vegetables, some fresh herbs and water. Simple stock is easier to make: just add bones and stock vegetables, and herbs if you like, to a large saucepan of water and simmer gently for 1–2 hours. Strain the broth or stock, then store the liquid in the fridge for up to five days or freeze in portions to use as and when needed.