Stock (39)

This lovely vegetarian stock has a deep rich flavour from mushrooms and toasted wheat. You can freeze it or keep it in the fridge for several days.

Recipe by: Elaine Russell

Why throw away the left over bones from your roast chicken when you can use them to create a simple yet wonderful chicken stock in a slow cooker?

Recipe by: Magda

Use this as a base for soups, sauces and risottos. Never use an oily fish for stock - no salmon, herring, mackerel, or sardines. Any other fish is more or less suitable, but snapper or trevally make good stock. If in doubt, ask your fishmonger.

Recipe by: SYLVIABC

This is the recipe I use to make chicken stock for use in other recipes. This one-step method needs to simmer for 8 to 10 hours, and yields approximately one litre of rich chicken stock to use in soups and sauces.

Recipe by: Micki Stout

This stock, made with the leftovers from a roast chicken, can be used as a great base for soups, casseroles, sauces and gravies.

Recipe by: Zoë Harpham