Veal stock

• veal↗about 2 kg kg

  bones, roughly chopped (get your butcher to do this)

• onion↗1

  chopped

• carrots↗2

  chopped

• sticks celery↗2

  chopped

• bay leaves↗2
• fresh thyme↗2 big sprigs

  2 big sprigs

• parsley↗small bunch

  small bunch

• peppercorn↗1 tsp tsp

Step-by-step instructions

1. 1

   Put everything into a large saucepan and cover with 3 litres of cold water. Bring slowly to the boil, then reduce to a simmer and cook for 45 mins-1 hr or until the liquid reduces by two-thirds to around 1 litre. Cool for 10 mins, then strain into a jug and cool. The stock can be made ahead and chilled or frozen for up to 1 month.