If there's one single thing that will make your soups, sauces and stews stand out, it's a good, homemade stock. Real stock has a depth of flavour and unctuousness that stock cubes (bouillon cubes) just can't provide. Making stock is really easy, and if you make a large quantity, you can keep it in your fridge or freezer.
Please excuse the grubby fingernails, I'd been making a cake with purple icing and couldn't get rid of the food colouring! Here's the cake: https://www.youtube.com/watch?v=JZUxIWTSqqY
