Ok so we all love saving money right? And we all love good food yeah? Well this weeks tip is combining both of these things to make some liquid gold.
What am I talking about? Stock. The base of any good dish. And if it’s a bad stock it’s not going to taste too great. And I don’t care what anyone says I can always taste when it’s come from a box or from powder.
Everyone has their own stock recipe, so I’ll save that for another post.
But my tip today is. Don’t throw away those scraps! No I haven’t gone mad. But if you’d use it in a stock then keep it. Those carrot skins and tips, the ends of onions, the green course ends of a leek. It’s all good stuff! I keep a large zip lock bag in the freezer and just wack it all in together. Then when I make my stock I dump the contents into the pot along with my bones and out comes an awesome stock!