Haricot bean and mutton stew

Our butcher is supplying mutton again. They explained there hasn’t been a call for it in the last few years.…that’s until recent credit crunch times. This is recipe is delicious, Tunisian in flavour and slow cooked so the meat is really tender. Lovely served with rice, and lemon wedges.

Ingredients (serves 6)

2 onions, chopped
3 tbs olive oil or veg oil
3 garlic cloves, chopped
750g (1 and half lb) mutton
500g (1lb) haricot beans, soaked over night
500g (1lb) tomatoes, peeled and chopped (or tinned)
1-2 tsp sugar or to taste
juice of one lemon
half tsp harissa
2 tsp of cinnamon or cumin or mix of both
salt and pepper

Method

Fry the onions in oil until golden, add the garlic and when it begins to colour add the meat and brown it all over, stirring. Then add the drained beans and tomatoes, add the sugar and cover with water. Simmer for 2-3 hours, until the meat and beans are very tender, adding salt and pepper and lemon juice just before serving.


Today’s illustration © Lois Blackburn www.loisblackburn.co.uk

Egg free chocolate cake

An absolute delight this one, its rich, dark and very chocolaty. You would never guess that its egg free and dairy free! Just a bit more washing up to do, but always worth it…

ingredients
650ml (22fl oz) boiling water
115g (4oz) creamed coconut
50g (2oz) cocoa powder
400g (14oz) self-raising flour
1 x tsp baking powder
large pinch of salt
225g (8oz) light soft brown sugar
200ml (7 fl oz) sunflower oil
a couple of handfuls of desiccated coconut (optional)
dark chocolate broken into chunks (optional)


method
Pour the boiling water over the coconut and stir until it dissolves. Cool
Sift the cocoa powder, flour, baking powder and salt into a bowl and mix with the sugar. Make a well in the middle, then pour the oil and coconut mix. Beat everything together to make a smooth batter. Add a handful of desiccated coconut if you like it, and break up a handful of dark chocolate and add chunks. mix.

Pour the mix into a greased and lined 3 pint loaf tin, and if you like coconut, sprinkle another handful of desiccated coconut over the top.. and bake at 180o/350oF/gas mark 4 for 1 and a quarter hours (unless you have a really knackered oven like me, in which case it maybe half an hour longer!) You will know its ready when its well risen and just firm to the touch. (the first time I baked this it was slightly underdone, and was more like a hot pudding, it was delicious with custard/cream/icecream!) Leave to cool in the tin, for 10 mins, then turn out onto a wire rack and leave to cool completely.

An ancient illustration, found in an old sketch book © Lois Blackburn www.loisblackburn.co.uk

Rice pudding

A taste of childhood… but actually better than I remember! It’s so easy to make, lovely with cows milk or soya milk. Try different flavourings and extra’s such as adding raisons, or almonds, or using it as a bed for poached fruit. There are many variations on the rice pudding recipes, but this is a great one to start with…

Ingredients

200g (7oz) Italian risotto or pudding rice or sticky rice
350ml (12oz) water
up to 1 litre (1 three quarter pints) milk (or soya)
175g (6oz) sugar or to taste
zest of half a lemon (optional)
vanilla essence (optional)

method

put the rice in a large pot with the water. Bring to the boil and simmer, covered for about 5-6mins, or until the water is absorbed. Keep an eye on it, and stir so that the rice doesn’t stick to the bottom of the pan.

Add half to three quarters of the milk, bring to the boil and simmer on a very low heat for 30-40 mins, or until the rice is very soft and the milk almost absorbed (if this happens to quickly add the rest of the milk) stirring occasionally so the rice doesn’t stick. Stir in the sugar and the lemon zest and a vanilla essence to taste. Cook for a few mins longer. Serve hot or cold.

Illustration © Lois Blackburn please visit www.loisblackburn.co.uk for more.

Pork sausage with lentils

My other half made this variation of an Italian recipe tonight and I have to add it here, its delicious and cheap and cheerful! Its inspired by Gennaro Contaldo’s recipe Zampone con lenticchie, but replaced Italian sausage with locally produced pork sausages..

Ingredients

350g puy lentils
2 carrots, finely chopped
1 courgette, finely chopped
1 large potato, finely chopped
1 celery stalk, finely chopped
2 tbs finely chopped parsley
3 whole garlic gloves, crushed
4 tbs olive oil
about 1.5 litres veg stock
pork sausages (we used 6 from our fantastic local butcher)

method

wash the lentils. Drain and place in large pan with carrots, courgette, potato, celery, parsley, garlic and olive oil. Pour in enough stock to cover and bring to the boil. Reduce the heat and simmer for about 40 mins, or until the lentils are soft and the dish has a stew like consistency.

Meanwhile, fry the sausage until coloured, chop it up, and add to the stew for the last 10mins or so of cooking. This way the sausage gives even more flavour to the stew.

Remove from the heat, and serve with seasonal green veg. (we used steamed cabbage which was lovely)

Illustration © Lois Blackburn www.loisblackburn.co.uk

Fruit pie

Pies = a little bit of heaven


And at this time of the year, can cost next to nothing. With blackberries to pick and apples in season to scrumpy (or ask nicely for from a friendly neighbour)
Here’s a recipe for you to play with what ever fruit is in session… blackberry and apple like me, or apple, raisins and cinnamon or rhubarb and lemon…. The list goes on..

Ingredients

6oz short crust pastry (make your own for economy, or cheat like me and get it out of the freezer)
1 and half lb of fresh fruit
4 oz sugar

method

place the fruit in a pie dish with sugar spread on each layer, finish with a layer of fruit piled high in the middle, add a little water, cover with pastry.
Bake just above centre in a hot oven (425o-450oF) gas mark 6-7 for 15 mins, then lower the temp a little for about 20mins until the fruit is cooked. Dredge with sugar and serve hot or cold… with custard, with icecream, with cream, with a cup of tea, the choose is yours.

Today’s illustration © Lois Blackburn. www.loisblackburn.co.uk for more.

Flapjack

Flapjacks are so easy, tasty, filling and of course economical..Here’s a good basic recipe for you to try. If you fancy you can add extra’s, and loose the orange rind..I like a few spoons on mince meat (if you have any lurking at the back of the fridge like me- left over from last Christmas! Its still in date I promise) or dried fruit, such as apricots or dates, just cook them lightly in a bit of water or fruit juice, then add in a layer or just mix with the rest of the ingredients.. don’t be tempted to overcook flapjacks, they’ll turn crisp and dry and loose their chewy texture.

Ingredients for around 18
1 cup of unsalted butter (or marg)
Finely grated rind of large orange
Two thirds cup of golden syrup
Half a cup of light muscovado sugar (brown)
3 and quarter cups of oats

method

1.preheat the oven to 180oC/350oF/gas mark 4. Line the base and sides of a 28 x 20cm /11 x 8inc shallow baking tin, with baking parchment
2. put the butter, orange rind, syrup and sugar in a large pan and heat gently until the butter has melted.
3. add the oats to the pan and stir thoroughly, tip the mixture into the tin and spread to an even layer
4. bake for 15-20 mins, until colouring at the edges, it will be soft in the tin, but hardens when cool. Leave in tin to cool
5. lift the flapjack out of the tin in one piece and cut into your choice of shape.

Today’s illustration ‘Tala measuring jug’ © Lois Blackburn, www.loisblackburn.co.uk for more

Basic vinaigrette

Those ready made vinaigrettes are sooo expensive when you look at the raw ingredients, plus if you make it yourself, you get to recycle that old jam jar (or go and purchase a lovely purpose made dressing container) and you can adapt it to your own taste, a little bit more mustard? Any more garlic? Or add honey, or try different oils…. Up to you

Ingredients (makes about half a cup)

4-6 tbs olive oil or sunflower (or mix of both)
1 tbs wine or cider vinegar
1 tbs lemon juice
1 large clove garlic, crushed
salt and pepper


method

mix all the ingredients in your chosen lidded container and shake well.

Today’s illustration © Lois Blackburn www.loisblackburn.co.uk for more

Spiced lentil soup with coconut

Red lentils are fantastic, very economical to buy, full of iron (great for adolescents, menstruating or pregnant women) provide slow-burning complex carbs, high levels of proteins, vit B1 and minerals.. This recipe is an unusual twist on a lentil soup, having a mix of the sweet pepper flavour & ginger, spicy chilli and creamy coconut. Great for a autumn day. This is inspired by a recipe in Sarah Brown’s Vegetarian Cookbook.

Ingredients

Half cup of red split lentils (soaked for 10mins in hot water, then drained)
1 tbs oil
1 medium onion, finely chopped
half tsp chilli powder
half tsp grated gingerroot
quarter tsp grated nutmeg
1 medium red pepper, de-seeded and diced
1 medium green pepper, de-seeded and diced
1 and a quarter cups of veg stock
2 and half cups of coconut milk (you can used creamed coconut to make it, blended with water)
salt and pepper

serves 4-6

method

1. heat the oil in large heavy bottomed saucepan and gently fry the onion and spices for 3-4mins
2. add the peppers and lentils and continue to fry for 4-5mins, stirring now and again
3. pour in the stock, bring to a boil the simmer gently covered for 10 mins
4. stir in the coconut milk and continue to simmer covered for 35-40 mins, let it cool for a few mins
5. puree the soup, season then re-heat if necessary

today’s illustration ‘peppers’ © Lois Blackburn, please visit www.loisblackburn.co.uk for more examples

Blackberry and apple crumble

Last night I made another blackberry and apple crumble, a staple of this time of year. It seems impossible to go out for a walk right now, without coming home laden with blackberries. I’ve just had a neighbour offer me apples from their tree to, so I’m sorted! My crumbles are all different, depending on what ingredients I have at hand, I recommend you do the same… see whats in your store cupboard, what around for free, and then experiment. Here is a basic recipe for you to play with:

Ingredients (filling)
3 large Bramley apples (or whatever you can get hold of for free)
150g caster sugar
pinch of cinnamon
a good punnet of blackberries

topping
50g/2oz butter or marg (butter crumbles are lovely, but marg works just fine)
110g/4oz plain flour (or I like a mix of flour and oats)
55g/2oz caster sugar
seeds such as linseed or flaked almonds (optional)

method
1. preheat the oven to 200C/400F/Gas mark 6
2. peel, core and cut apples into slices of chunks
3. add a splash of water to a pan, the sugar and cinnamon and gently sauté the apples until slightly cooked
4. add the blackberries to the apples and stir gently
5. to make the topping, lightly rub butter or marg into the flour (or flour oat mix) add the sugar an rub into crumbs.
6. spoon the apples and blackberries into a shallow, ovenproof dish, sprinkle over crumb mixture
7. cover with seed or flaked almonds if desired
8. place in the oven for about 20-30 mins or until light golden brown.
9. serve with icecream, or cream or yogurt or custard!

It freezes well, allowing you to take advantage of the glut of fruit.

Today’s illustration ‘blackberries’ © Lois Blackburn www.loisblackburn.co.uk for more

Pork sausages with lemon potatoes and bay leaves

We have a wonderful butcher in our local town, they must have at least 20 varieties of sausages there, from Blackpudding and pork to Cumberland, to spicy beef, to garlic and herb, delicious. If you haven’t checked your local butcher out recently, do try, hopefully they to will have a range of delicious sausages, along with regional specialities. Its worth spending a bit more on quality butchers sausages, our local ones, have less fat, no water (that supermarkets add to meat for extra weight) and taste fantastic. Your still looking at a very economical meal… this is a delicious way to add a bit of sophistication to your bangers!

Ingredients:

450g of pork chipolatas (or other good quality pork sausages)
4 tbs olive oil
1 small onion, thinly sliced
2 garlic cloves, thinly sliced
750g small waxy potatoes, peeled and quartered
zest and juice of half a lemon
4 fresh bay leaves
2 tbs chopped parsley
salt and fresh black pepper

method:

Preheat the oven to 180oC /Gas Mark 4. Heat 1 tbs of the oil in a flameproof casserole dish. Add the sausages and fry until nicely browned all over. Lift onto a plate and set aside. Add the onion, garlic and another tbs of oil to the casserole and fry until soft and lightly golden. Stir in the potatoes, sausages, lemon zest and juice, bay leaves, half the chopped parsley, half tsp salt and black pepper. Pour over the rest of the oil along with 120ml water, cover tightly with lid and back for 30-40 mins until the potatoes are tender. Remove the lemon zest and sprinkle with the rest of the parsley before serving.

Todays illustration is pig © Lois Blackburn, please visit www.loisblackburn.co.uk for more

Bread and Butter Pudding

And while we’re on bread puddings, I thought I better add my old favourite (sadly not anymore, with all those eggs and milk and butter) here’s the basic to play around with to your hearts content. Leave it as it is, or add marmalade, or apricot jam, or slides of orange, or pieces of chocolate, or……

Ingredients:
5 or 6 thin slices of bread and butter
1 pint of milk
2 eggs
1 dessert spoon of sugar
sultanas, currents, or candied lemon

method:
cut of the crusts and divide each slice into 4 squares, arrange them in layers in a well-greased pie dish and sprinkle each layer with sultanas or whatever is being used. Beat the eggs, and the add the sugar, stir until dissolved, then mix in the milk and pour gently over the bread, which should only half fill the dish. Let it stand at least an hour for the bread to soak, then bake in a moderately cool oven for nearly 1 hour.
Sufficient for 4 or 5 people

Today’s illustration ‘toast’ © Lois Blackburn, please visit www.loisblackburn.co.uk to see more work.

Bread pudding

A friend of mine just asked if I have a recipe for bread pudding, although I have made lots of bread and butter puddings in my life, I’ve never made a bread pudding. Curious to find out more, I turned to my trusty “Mrs Beeton’s Everyday Cookery’ (an absolute gem of a cookery book and the basis for many an economical delicious dish) and here follows the recipe…. A great way of using up any remnants of bread..

Bread pudding, baked.

Ingredients:
8oz of stale bread
4oz of raisins or currents
2oz of finely shredded suet (you can get vegi versions of suet, or I’m guessing you could use butter)
2oz of sugar
1 egg
a little milk
a good pinch of nutmeg

Method:

Break the bread into small pieces, cover them with cold water, soak for half an hour, then strain and squeeze dry. Beat out all the lumps with a fork, and stir in the sugar, suet, raisins, nutmeg and mix well. Add the egg, previously beaten, and as much milk as necessary to make the mixture moist enough to drop readily from the spoon. Pour into a greased pie-dish and bake gently for about 1 hour. When done, turn out on to a dish, and dredge well with sugar. Sufficient for about 5 or 6 people.

Today’s illustration ‘toast’ © Lois Blackburn, please visit www.loisblackburn.co.uk to see more work.

Hedgerow Jam

Around here there is an unending supply of blackberries at this time of the year, some of the other ingredients in this jam are a bit harder to forage, but I found enough last year to make this recipe, (you can always exchange ingredients if you have more of one and less of another) we’re about to eat the last jar from last years batch! Lovely spooned onto hot Porrage….

This fantastic virtually ‘free food’ recipe is from the ‘Women’s Institute, Jams, Pickles & Chutneys’ by Midge Thomas

225g (8oz) rose hips
225g (8oz) haws
225g (8oz) rowan berries
225g (8oz) sloes
450g (1lb) crab apples
450g (1lb) blackberries
450g (1lb) elderberries
115g (4oz) hazelnuts, chopped
900 g (2lb) sugar, plus the weight of the fruit pulp

1. wash and clean all the fruit well. Put the rose hips, haws, rowan berries, sloes and crab apples in a large preserving pan and add water to cover. Cook until all the fruit is tender- about 1 hour
2. sieve the fruits and weigh the resulting pulp. Put the pulp back into the washed preserved pan and add the blackberries, elderberries and chopped nuts. Simmer for about 15mins
3. add the 900g (2lb) of sugar plus as much extra sugar as the weight of the pulp. Cook over a low heat to dissolve the sugar and then boil rapidly until the setting point is reached. Remove any scum
4. pour into cooled, sterilised jars, seal and label.

Todays illustration, rosehips and hedgerow jam, pen and ink © Lois Blackburn, please go to www.loisblackburn.co.uk for more

Baba ghanoush (aubergine and Tahini dip)

This is a delicious vegetarian dip, that you can serve with pita bread, salads, and particularly good accompaniment to falafel. If your not keen Tahini, or just want a change, you can use mayonnaise in the mix instead. Although out of season aubergine are not that cheap, this recipe makes a large bowl full, so you can be generous with portions, and compared with shop brought its economical… plus you can adjust it to your tastes.. a little bit more garlic?

1 large aubergine
3 tbs Tahini (sesame paste)
juice of 1 lemon
salthttp://www.blogger.com/img/gl.link.gif
1-2 garlic cloves, crushed
2 tbs finely chopped parsley (flat-leaved if possible)

Prick the aubergine with a knife or fork, and cook in a hot oven (if your oven is on for another recipe, this is a good way of saving energy- cook up more than one dish at a time) or under the grill, or over a flame till it’s very soft inside and blackened on the outside. Peel and chop the flesh, and mashhttp://www.blogger.com/img/gl.link.gif in a colander, letting the juices run out. Beat the Tahini with a tbs of water and the lemon juice, then beat with the pureed aubergine. Add salt and pepper and garnish with the parsley.

todays illustration, aubergine, tahini and lemon line drawing © Lois Blackburn. To view more go to www.loisblackburn.co.uk

‘Ma-po’ dofu (tofu) beef

Another fantastic recipe from Ching-He Huang’s fantastic new book ‘Chinese Food made Easy’ every one a winner. This one uses minced beef (brought from the butcher, an economical buy, and some dofu (tofu) which is reasonable, especially if purchased from a Chinese Store…..

serves 4 to share

300g/11oz minced beef or pork
2 tsp Sichuan peppercorns
2 tbs groundnut oil
2 garlic gloves, crushed and finely chopped
1 red chilli, deseeded and finely sliced
2 tbs chilli bean sauce
400g/14oz firm fresh dofu (tofu) cut into 1 inc chunks
200ml/7fl oz hot beef stock
1 tsp light soy sauce
1 tbs cornflour blended with 2 tbs cold water
2 large spring onions, sliced
sea salt and ground white pepper
cooked jasmine rice

For the marinade

1tsp toasted sesame oil
1 tbs light soy sauce
1 tbs Shaohsing rice wine or dry sherry

1. Put all the ingredients for the marinade into a bowl and stir to combine. Add the minced meat and leave to marinate for 10 mins.
2. heat a wok over a high heat. Add the minced meat and cook until browned, then transfer to a bowl and put to one side.
3. Put the Sichuan peppercorns into a small pan and dry roast until fragrant, then remove from the heat and crush into a pestle and mortar. Reheat the wok and add the groundnut oil. Stir-fry half the crushed Sichuan peppercorns to release their aroma, then stir in the garlic, ginger, chilli and chilli bean sauce. Add the minced meat and dofu and stir-fry gently for 2 mins.
4. add the hot stock and bring to the boil, then season to taste with the soy sauce, salt and pepper. Add the blended cornflour and stir to thicken. Stir in the spring onions. Sprinkle on the remaining crushed Sichuan peppercorns, and serve with rice.
Todays illustration ‘sesame oil’ © Lois Blackburn go to www.loisblackburn.co.uk for more.

China Town

Yesterday I had a treat, a visit to China Town, Manchester. We had a large lunch (2 x courses and China tea for £4.50 a head!) and then a shopping trip to the Wing Fat Supermarket. www.wing-fat.co.uk what a joy. Row after row of exciting, sometimes exotic, delicious goodies, and so cheap compared with standard supermarkets. I ended up with 3 bags full including a huge bag of fried bean curd for £1.46 a giant bag of Pak Choi for £1.71 and a big pack of Tofu for just £1.05… now I’ve just got to get the wok out and start cooking…

Today’s illustration is ‘sweets’ © Lois Blackburn, please visit www.loisblackburn.co.uk for more examples

economical cooking tips

Make yourself a cup of tea, sit down, and think of the best tips for creating economical, tasty, ethical food…..what can you add?

1. free food: what’s in your hedgerow? Right now the whinberries and raspberries are out, the blackberries will be there for the picking come the weekend… then its mushrooms, elderberries, crab apples, sloe berries etc etc
2. shop local, shop seasonal: You know the stuff, use your local butcher, they (should) know where the meat is from, and give you tips on the most economical cuts of meat… for example right now, my favourite neck of lamb or lambs liver…..
3. buy in bulk: that is for goods that have a good shelf life, like tins, some cereals etc. Have you anywhere you can buy without all the packaging?
4. make it yourself! Yep home cooked food often is cheaper… and you can always make double, freeze half and have a ‘fast food’ meal another day
5. enjoy pulses: those beans, lentils, dried peas, so healthy, so tasty, so cheap..
6. use those leftovers: bubble and squeak anyone?
7. grow your own: hopefully you’ll be having more sun in your back yard than we did this year…
8. swaps: made too much blackberry jam, maybe there’s someone out there whose made too much tomato chutney? One of my neighbours came round last month with a handful of rhubarb… exchanges ensued.
9. use specialist shops: if you can access them use your local Chinese/Afro Caribbean/Indian…shop, for herbs and spices, for all the specialist ingredients… I’m off to China Town tomorrow.
10. use the co-op: the most ethically friendly supermarket around, and very well priced to. Check out their fantastic range of Fairtrade goods.
11. invest in a three tiered steamer: it’s a healthy way of cooking, and saves on the gas/electric to!

Focaccia bread

Focacini (small Focaccia breads)

When the cost of bread in the shops, just keeps rising, why not save a few pennies and make your own? Its economical, (if you save money by buying olive oil in bulk) you can add experiment adding extra’s to your own taste, (such as sun dried tomatoes or herbs) one of my sisters just brought me some ‘Zahatar’ seasoning, (brought in Israel) which I used in the dough and sprinkled on top, tastes delicious.. and great therapy making the dough. All you need now is a good bottle of wine and some tasty cheese, or butter beans in tomato sauce, or humus, or roasted veg or….

200ml/7fl oz cup lukewarm water
75ml /3fl oz olive oil, plus extra for brushing
1 and half tsp salt
1 and half tsp sugar
2 tsp dried oregano (or Zahatar if you can get it!)
450 g /16 oz / 3 cups very strong white flour
2 and half tsp instant or fast acting dried yeast.

Makes 4 small or 1 large


Pour the water and the olive oil into the breadmaker bucket, followed by the salt, sugar and herbs. Cover with the flour and sprinkle the yeast over. Set the breadmaker to the dough programme. When the cycle is complete, turn the dough onto a floured board and kneed until smooth. Divide the dough into four and pull out/roll the dough into round of about 1cm thick. Place them on a greased baking sheets and cover with a clean tea towel. Leave to prove until doubled in size. Use your fingers to make dimples on top of the dough. Brush with olive oil and (and you can add more herbs at this stage such as rosemary)
Bake in pre-heated oven 200oC /400oF /Gas mark 6 for 10- 15 mins. Transfer to cooling rack, and brush with more olive oil whilst still warm.

Todays illustration cheese and wine © Lois Blackburn. For more go to

Butter Beans in Tomato Sauce

(Gigandes Plaki)

Lovely beans indeed, think a huge boil full of giant baked beans, with lots of extra flavour. They work beautifully at room temperature. If you can source some dried butter beans, this is a very economical dish indeed, and all the family will love it! This is adapted from Rick Stein’s Mediterranean Escapes….

500 g butter beans, soaked overnight
250 ml olive oil
1 medium onion, chopped
3 garlic gloves, finely chopped
1kg ripe tomatoes, skinned and chopped, or 2 x 400g cans of chopped toms
1 tbs tomato puree
1 tsp sweet paprika
a good pinch of ground allspice
2 fresh bay leaves
1 tbs chopped dill (I like a bit more…)
2 tbs chopped parsley
salt and pepper

Drain, rinse the beans, then cook them in a pan with enough water to cover them by about 5 cm. Bring to the boil, then reduce to a simmer until soft. This could be 45- 1 half hour depending on age of beans and how long you’ve soaked them. Watch them to make sure they don’t get to soft.
Meanwhile, heat 150ml of olive oil in a pan, add the onion and garlic, cook till soft not browned. Add tomatoes, tomato puree, paprika, allspice and bay leaves and simmer for about 25 mins, until sauce has thickened. Remove and discard bay leaves, transfer to a food processor and blend to a smooth sauce. Return to the pan, add salt and pepper. Drain the beans, keep hold of the cooking liquor, add the beans to the sauce, with about 150ml of cooking liquor, with salt to taste. Simmer for another 30 mins. Stir in remaining olive oil, dill and parsley and serve at room temp.

Today’s illustration ‘tomato’ silk/batik painting © lois Blackburn, please go to www.loisblackburn.co.uk for more..

chicken stock

A great way of making sure nothing goes to waste with your chicken (free range if poss, or at least ‘freedom food’) A good chicken stock, will transform other dishes, whether it’s a soup, a risotto or …. I use the left over carcass, and even through in the bones from the plate, nothing wasted! Here are some ideas for you to play with:

1 onion
1 carrot
2 sticks of celery
1 leek
chicken carcass
bay leaf, sprig of herbs in season
2 litres/3 and half pints water

chop the veg into chunks, put all the ingredients into a large pan, cover with water. Bring to the boil, then reduce to a simmer, cover. Remove any scum formed. Simmer for 2 to 3 hours. Strain, cool, then remove any fat that’s formed on the surface. Freeze (I like to put it in a range of different size containers, then you can defrost small amounts when required) or put into the fridge and use within 3 days.

todays illustration 'freerange chicken' silk/batik painting for more examples go to