Stock

A rich, hearty and delicious beef stock great for use in many other recipes like beef based soups or stews. Like all good stock, it takes a while but is really worth it. Freeze it in portions so it's there when you need it.

Recipe by: Wolverine

Quality, fresh homemade stock is an important part of a paleo lifestyle, it can then be used in soups, stews and sauces.

Recipe by: Launa

Using a whole chicken in addition to a chicken carcass makes the chicken stock rich and flavourful.

Recipe by: Lynn Cole

Once you start making your own chicken stock you will never want the shop bought kind again. Use in soups, gravies and risottos.

Recipe by: Margaret Price

After making this stock, don't waste the vegetables that remain in the sieve. They are delicious to eat hot or cold, and can be used for baby food. Also try puréeing the vegetables and adding them to your favourite tomato-based pasta sauce.

Recipe by: Tom West

A great stock to use for soups, sauces, gravies, etc. Use any bits of chicken - preferably with bones - to make this stock.

Recipe by: Logan

A simple but fragrant chicken stock that can be used in Thai recipes. It is also the base for making the most of the popular Thai soups including Tom Yum and Tom Kha Gai (coconut chicken soup).

Recipe by: JETTILA

A good stock is the basis for many dishes, especially soups and sauces. You can use whatever vegetables you have on hand, but avoid broccoli or cabbage as they will overwhelm the stock.

Recipe by: sarahhouston

Japanese miso and noodle soups are traditionally judged by the quality of their dashi, which is a stock made from kombu (dried kelp seaweed) and bonito flakes (shavings of dried smoked tuna). You can find bonito flakes at the supermarket and dried kelp in Asian shops.

Recipe by: Kyle Hildebrant

Too often my fondue experiences have involved a lot of oil; this version uses a beef stock making a much healthier fondue option.

Recipe by: minouche34