Nanna Banner is a passionate advocate for old-fashioned values. She believes that babies were made to be kissed and cuddled.... and she also believes that children need nourishing and wholesome home cooked food to grow up healthy and strong. The foundation that many of her recipes are built on is a robust bone broth, which also doubles up as an excellent food for recovering invalids. It is highly nutritious and makes use of bits that would otherwise be thrown away, making it practically free!
Ingredients Bones left over from a roast - beef, lamb, ham, pork, whatever you have, use it!
2 bay leaves
2 tablespoons cider vinegar
Handful of peppercorns (optional)
Only 4 ingredients
Place all the ingredients in a large pan. If you have left over vegetables or trimmings from preparing veg for the roast, then pop those in as well.
Add a pinch of salt if you wish.
Everything in the pan
For hob cooking - place on hob and bring to a boil. Reduce to a low simmer and leave for at least 4 hours.
For slow cooker - cook on low for at least 24 hours.
After 24 hours of slow cooking
Strain into a large jug.
Intensely flavoured broth, with the simplest of ingredients
Leave to cool. The fat will come to the surface and solidify, so if you like, you can easily remove it at this point, though bear in mind that the fat adds flavour and contains essential nutrients for a growing child!
Your stock will be very concentrated, so add water to make it up to 2l.
If freezing, divide between 4 containers. I recommend using 500ml broth and 500ml water for every litre of stock required by a recipe, so one container should be just the right amount!