Some of the comforts of winter (not that it's winter officially yet!) are...nourishing food...open blazing fires...and bed!
I asked the butcher for some bones for stock yesterday. I sprinkled the bones with salt and put in the oven for half an hour. I then placed in a big saucepan with water, bay leaves and some roughly chopped carrot and some seasoning. I let this simmer away for hours, skimming the top every so often. I cut up the meat and coated in seasoned flour and sealed quickly in the frying pan. I put this in the casserole dish with some vegetables, a dash of red wine, a little balsamic vinegar and the strained stock. This should be cooked in the oven as long and slow as you like!
