TAKING STOCK WITH A HEALTHIER OPTION

Stock cubes are undoubtedly convenient, but they can be salty and contain little to no nutrition. Instead, try simmering mixed vegetables, ideally unpeeled, and, when soft, blitzing them in a blender to make a smooth, delicious purée that can be mixed into any dish where you’d usually use a cube. For extra flavour, first roast your vegetables – we recommend carrots, celery and onions – to bring out their sweetness and flavour. Then simmer with tomato paste, garlic, thyme, parsley and bay leaves to taste. You could also thicken the stock further by adding sweet potato. Avoid using bitter vegetables like broccoli or brussels sprouts. This is a great way to use any slightly limp veg at the bottom of the veg drawer. Store the purée in the fridge for a few days, or freeze for up to six months by popping your vegetable stock into a sealable bag or an ice cube tray, so you can drop handy cubes into food as it cooks.