I have made stocks all my professional life. Do I make fresh stocks at home? No. With a young family, there’s no time. But I love stock cubes, the beef ones in foil. They’re a combination of yeast extract, beef extract – quite a few extracts – and they’re very high in salt. How you use them is key. I don’t necessarily make stock from them, but use them as a seasoning, like salt.
If you make a bolognese, chilli, curry or stew and it seems a bit bland, grab a stock cube and sprinkle it in at the end. It transforms it. It’s like an adrenaline rush – a shot of something.
