When I first launched this ‘basics’ series I asked for suggestions from readers. Quite a few people asked how to make stock. I must admit I’ve been postponing a response as it’s a thorny subject.

If you’d like to know how to make a restaurant-standard demi-glace, or a bone broth that’s simmered for 24 hours, you’ve come to the wrong place. I don’t have the patience for the first or the inclination for the second.