Stock or Petit Marmite

Not entirely free but using leftover bones or vegetable peelings to extend the food budget. Then use as a base for soups, stews or casseroles.

Chicken and other fowl
Bring carcase to boil in a couple of litres of water, then simmer for an hour or so before leaving to cool. Wonderful jellied stock.

Beef
Casserole Shin of beef slowly in plenty of water. Eat the casseroled meat. Cool the liquor and use the rich, flavorful jelly as gravy or as a base for homemade soups.

Bacon
Use the liquor left after boiling a bacon joint as a base for lentil or pea soup.

Vegetable
Make a basic vegetable stock by simmering shredded or grated carrot, onion and celery in water.

Mixed
Simmer bones and vegetable peelings in stockpot, strain before using.

Citrus Treats

Receipts for Citrus Fruits

Candy finely sliced Peel from Clementine, Tangerine, Satsuma, Orange, Lemon, Lime and Grapefruit

Make marmalade, conserve, curd or cheese

ORANGES
Preserve slices in sugar syrup, alcohol or spiced vinegar

Freshly squeezed juice to add to fruit salad, use with zest in recipes, freeze as cubes, or enjoy as a drink

Zest and freeze the peel

Dip the candied peel in Dark Chocolate, Milk Chocolate, White Chocolate

Candy peeled segments with sugar or dip in chocolate

Make wine and liqueur

Use finely crumbled peel in pot pourri

Pierce with cloves to make a pomander