Liquid gold – homemade stock tastes so much better than store bought and has massive health benefits.  After roasting a chicken or buying a BBQ chicken freeze the bones.  When you have 2 or 3 in the freezer throw it in a pot or slow cooker (I prefer the slow cooker for this), throw in unpeeled veg, onion, carrot, celery – whatever is hanging around, a bay leaf and some pepper corns.  8 hours in slow cooker or an hour and a half simmer on the stove and it’s done. Use instantly or when cooled pop in the fridge overnight so you can skim the fat off easily.  Freeze in 1 cup portions to use in casseroles or soups.  I always add a cup to bolognaise and it’s a game changer!

if you want to make an Asian stock, add a cinnamon stick, star anise, coriander seeds and some dried chilli