Food glossary

Stock (also known as bouillon) is the liquid produced when meat, fish or vegetables are slowly cooked with water, seasonings and aromatics such as garlic, bay leaves, parsley or onions. A variety of different flavours of stock are available including chicken, beef, fish, lamb, pork and vegetable. The main types of stock are fresh stock which can be added directly to a recipe, stock powders and stock cubes which need to be crumbled in to boiling water and stirred until dissolved (check packet instructions for specific instructions).

Uses: Stock forms the basis of many soups and sauces and can be added to stews and casseroles.

To store: Fresh stock should be kept in the fridge and consumed by the use by date. Stock cubes or powders should be kept in a cool, dark place for up to 1 year.

To use: Fresh stock can be added directly to dishes, add the stock first and then adjust the seasoning to taste if necessary. To use a stock cube or stock powder, prepare according to the packet instructions and add to the recipe before seasoning (cubes and powder are often well-seasoned). Stock made from cubes or powders can be quite strong so use sparingly in a recipe and taste the result - if necessary add more water to dilute the flavour.