Recipes

The kitchen habit that pays you back every single week

Here's a habit worth building: every time the bones arrive with your share, they go into a pot that afternoon, and by evening the freezer has another row of labelled stock waiting. That's it. That's the whole system. It costs you fifteen minutes of actual effort — the stove does the other three hours — and it means every soup, gravy, risotto and pot of rice you cook for the next couple of months starts from real lamb stock instead of a carton. Once you've run the routine twice, ticking the bones box becomes automatic.