soup stock

At the start of each new year, The Food Guys take the opportunity to remind us that stocks are liquid gold - the edible kind. Your portolio of discarded turnip tops and outer lettuce leaves grows in value when compounded with chopped celery, carrots, onions, lovage, celery root and leeks. Transfer it all to a stockpot of simmering water and in just an hour, you've brokered your vegetable scraps into a valuable home-cooked asset.

"One of the staples of cooking is the stock," says Food Guy, Jon Jackson.  "You can buy high-quality organic, low-sodium or unsalted stocks and broths, but if you've got leftover bones or discarded vegetables, it's easy to combine them into a stock."