It's worth making your own stock, especially if you have a friendly butcher or fishmonger who can oblige with plenty of bones.
Watch Steve Walpole as he shares his stock-making tips and demonstrates how to get top-notch results, every time.
Meat stocks require a couple of hours simmering, while fish stocks only need about 20 minutes. Always start with cold water and bring to the boil over a gentle heat, spooning off any scum as it rises. Scoop off any fat from the surface at the end.
Stocks freeze really well, so it is worth simmering a big batch. After straining, reduce the cooking liquid until it's really concentrated. You can then store the stock in ice cube trays, saving heaps of space in the freezer.