This may not sound too exciting but sadly it was for me! I spotted some large bones in the butcher's window this week and on discovering they were marrowbones I was sold. Making stock is relatively easy, but it takes a while. Although I knew the basics - bones, veg, water & simmer - I thought I'd check to see what my cookbooks had to say. The first one I turned to was Meat by Hugh Fearnley-Whitingstall - I've realised that despite being a big meat lover and being lucky enough to have a fab butchers around the corner this is a cookbook that is much underused! I didn't need to look any further and found the advice I needed right here - thanks Hugh!
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