SHOPPING LIST: Cooking Skills: Soups and Stocks 1, Chapter 2 (Brown, Fish and Other Stocks)

Beef bones (knuckle or marrow, or shin on the bone), white fish bones and heads (no gills, not oily fish), onions, carrots, celery, leek, tomato paste, dried porcini mushrooms, chestnut mushrooms or trimmings, bay leaves, thyme, parsley stalks, black and white peppercorns, lemon, ice cube trays and freezer bags.

Mushroom stock (about 1 litre)
[ ] 20 g dried porcini mushrooms
[ ] 250 g chestnut mushrooms or trimmings, sliced
[ ] 1 onion, halved, skin on
[ ] 1 carrot, chopped
[ ] 1 celery stick, chopped
[ ] 2 bay leaves
[ ] 6 black peppercorns
[ ] 1.2 litres cold water

A 25-minute fish stock (about 1 litre)
[ ] 1 kg white fish bones and heads (gills removed), chopped and rinsed
[ ] 1 onion, sliced
[ ] 1 celery stick, sliced
[ ] 1 leek, sliced
[ ] 1 bay leaf
[ ] 6 parsley stalks
[ ] 6 white peppercorns
[ ] 1.5 litres cold water
[ ] 2 lemon slices

Brown beef stock (about 2 litres)
[ ] 1.5 kg beef bones (knuckle, marrow or shin on the bone)
[ ] 2 onions, quartered, skin on
[ ] 2 carrots, chopped
[ ] 2 celery sticks, chopped
[ ] 2 tbsp tomato paste
[ ] 2 bay leaves
[ ] 4 sprigs thyme
[ ] 8 black peppercorns
[ ] 3 litres cold water

Reducing and freezing stock cubes (about 24 cubes)
[ ] 2 litres strained chicken, brown or vegetable stock
[ ] 2 ice cube trays
[ ] 1 freezer bag
[ ] 1 permanent marker

For the experiments
[ ] Ice cube trays
[ ] A coffee filter
[ ] Freezer bags and a marker