Country of origin: England The basis for soups and sauces.

Stock is flavoured liquid.

1. Vegetable stock.

Collect together the cooking water from carrots, potatoes, parsnips, peas, corn, etc.

Seal in a jar and refridgerate. Use within 24 hours or so.

2. Chicken stock

Bring to the boil, cover, and simmer for 2 hours, adding more water if needed.

Strain and allow to cool in a bowl.

Refridgerate and use within 48 hours or so.

3. Desperate stock

Fill the kettle and put it on to boil.

Crumble an oxo cube into a bowl and cover with boiling water.



(Anyone who does not admit to occasionally getting desperate has never cooked for real).