height="1" width="1" src="https://www.facebook.com/tr?id=577043297272901&ev=PageView &noscript=1"/


Winter Stock


This homemade stock really adds depth of flavour to any recipe requiring stock as well as loading a recipe with lots of vitamins and minerals. The stock is also delicious drunk as a broth particularly when recovering from an illness or as part of a detox.

Top Tip

Some of the best stocks are made from the peelings of vegetables and herb stems. When you prepare vegetables, keep the peelings in a box in the fridge and when it is full, use them to make a delicious stock.


2 carrots, coarsely chopped

1 small celeriac, peeled and cubed

2 leeks, coarsely chopped

2 brown onions – skin left on and coarsely chopped

2.5L filtered water

3 fresh sage leaves

3 sprigs of rosemary

2 sprigs of thyme

Salt and Pepper to taste


  1. Wash all the vegetables.
  2. Except the salt and pepper, place all the ingredient in a large pan.
  3. Add the filtered water.
  4. Bring to the boil and simmer for 2 hours.
  5. Skim off any residue from the stock and then strain through a fine sieve.
  6. Season with salt and pepper to taste.
  7. Leave the stock to cool and then store in an air-tight container in the fridge. It will remain fresh for 2 or 3 days and can be frozen.

Choose Ingredients

  • Organic Rosemary

    £0.45 per 10g

  • Organic Thyme

    £0.45 per 10g

  • Organic Sage

    £0.45 per 10g

  • Fine Pink Himalayan Salt

    £1.15 per 100g

You may also like…

Click and slide through to find a recipe that might tickle your fancy.