There is always a pot of stock on the back of our stove. It is where most of the kitchen's leftovers go to become the base of tomorrow's sauces.
What goes in
- Roasted bones from the day's butchery
- Onion skins, carrot ends and celery leaves
- Mushroom stalks and herb stems
- A parmesan rind, when we have one
What stays out
Anything bitter or strongly flavoured: brassica trimmings, potato peel, too much tomato. They cloud the stock and take over the flavour.
Trimmings from one morning's prep, sorted for the stock pot and the compost.
"A good stock is made from the things most kitchens throw away."
And the bread ends
Day-old sourdough becomes breadcrumbs, croutons and the base of our summer panzanella. Nothing from the bread oven goes in the bin.
