Back-Burner Stock

Ingredients for Back-Burner Stock

• 1 tablespoon olive oil

• 90g charcuterie trimmings (such as ham, bacon, and/or sausage ends)

• 1 medium onion, coarsely chopped

• 1 bunch coriander stems

• 6 garlic cloves, unpeeled, halved

• 2 bay leaves

• 1 cup coarsely chopped mixed vegetables (such as carrots, celery, and/or fennel)

• 1 teaspoon coriander or fennel seeds

• Pinch of crushed red pepper flakes

• Prawns shells (optional)

How to make Back-Burner Stock

Heat oil in a large pot over medium-high. Add charcuterie, onion, coriander stems, garlic, bay leaves, vegetables, coriander seeds, red pepper flakes, and prawns shells (if using) and cook, stirring occasionally, until shells turn bright pink and vegetables are softened, about 5 minutes. Add 1200ml cold water and bring to a boil. Reduce heat to medium-low and simmer 20 minutes.

Strain stock through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.

Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.