This broth is built for body and nourishment rather than just depth alone. Using a combination of grass-fed, dry-aged beef bones and marrow bone rings delivers both collagen and richness, producing a broth that sets naturally when chilled and brings structure to soups, sauces and slow-cooked dishes.
This is a deeply concentrated beef stock designed to set firm in the fridge so it can be used by the spoonful or diluted back into a full stock. Made with collagen‑rich bones and reduced slowly, it provides body as well as depth, and is one of the most useful foundations you can keep in the freezer.
This method uses 2kg of beef bones, which is an ideal quantity for home cooking while still producing a stock that genuinely sets like jelly.
Marrow bone rings make an excellent all-round beef stock. The marrow enriches the liquid naturally, while the bones provide structure and body without needing long lists of ingredients. This is a clean, gelatin-rich stock designed to support cooking rather than dominate it.
This is a restrained, winter cassoulet built around diced pork and smoked bacon, cooked slowly with white beans, onions and herbs. The bacon provides savoury depth without needing added fat or breadcrumbs, while the beans thicken the dish naturally. It’s warming and sustaining, but still measured and balanced — well suited to January cooking.
