All you have to do is place the left-over bones in your largest pan, cover with water so the bones are submerged.

Add some vegetables, it’s a great way to use up bits and pieces, a couple of onions, a leek, carrots and some celery are ideal.

Add seasoning, a few whole peppercorns, 2 tsp of sea salt, a couple of bay leaves, a little bunch of parsley and thyme stalks if you have some.

Add a generous splash of Apple Cider Vinegar or fresh lemon juice, apart from adding a bit of a tang, it helps to extract all the goodness and minerals from the bones.

Bring the pot to the boil over a medium heat and then turn it down and cover with a lid.

Allow the pot to simmer for at least 6 hours and longer if it’s a beef bone (up to 10 hours)

Check the pot once or twice during the cooking time to make sure the level hasn’t gone down if so, just top it up with a little extra water and skim off any frothy scum that may have formed on the top.

As the liquid reduces, the broth becomes more intense, so don’t add too much water.

You know when the bones have given up all their goodness, when the poultry carcasses are soft enough collapse completely and larger beef or lamb bones look stripped clean as a whistle.

Strain the liquid, and allow to cool completely – don’t worry about the layer of fat at the top, as this will seal the surface and help to keep it fresh.

Store in the fridge for up to 7 days (glass containers are best) Or freeze into separate portions in zip lock sealable freezer bags

Use the broth for stock to add flavour to soups, stews or risottos.