Bone broth is one of the more useful things you can keep in the fridge. Drink it on its own, use it as a base for something else, or build a meal around it. Here's how we tend to use ours.
Caldo verde is one of Portugal's most loved soups, a simple bowl of kale, potato, and chorizo. Swap the water for bone broth and it becomes a different dish, richer, more mineral, more sustaining. This is our version.
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a quick blender soup of spinach, parsley and herbs, finished with a swirl of good olive oil.
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all the comfort of a pot pie, lightened into a one-pot broth thickened with blended cauliflower.
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a long braise of beef, leeks and roasted cherry tomatoes finished with red wine and fresh herbs.
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sweet potato noodles with crisp raw vegetables and a peanut, sesame and lime sauce.
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roasted butternut blended with thyme, mushroom broth and coconut milk for a quietly creamy bowl.
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a slow-simmered tomato sauce built on reduced beef broth, butter and basil.
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a clean broth with new potatoes, asparagus, snap peas and the first soft herbs of the season.
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steamed cauliflower and dark greens blended with coconut milk and broth into a soft, pale-green bowl.
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a one-pot soup of fennel, cannellini beans, kale and a Parmesan rind for quiet body.
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a quick weeknight salad of leaves, peppers, avocado, olives and pickled onions.
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a make-ahead bean salad with finely diced beetroot, carrot, pepper and olives in a lemon dressing.
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a long, generous seafood soup built on chicken broth with fennel, dill and whatever shellfish you have.
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A simple way to start the day. Warmed broth, lemon, sea salt, fresh ginger if you have any.
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Swapping stock for bone broth gives you a silkier, richer, more layered risotto.
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The dish where the quality of your broth matters most. Ours has had eighteen hours of head-start.
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A gently spiced, anti-inflammatory broth bowl, fast enough for a weeknight.
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A simple, satisfying plant-based ramen built on the Mushroom & Herb broth. Earthy and warming.
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