Stock or water? When water will do vs when to stock up

PASTA

Don’t waste your stash on cooking pasta. Rather season the water generously with salt.

Try: Spanish pasta-paella.

BEANS

Beans release a lot of starch while cooking and form a “liquor” of their own. Unless you’re puréeing them into a soup, use water for cooking.

Try: Smoky baby marrows with garlicky cannellini beans on toast

GRAINS

Cook grains such as rice and barley in stock as they’ll absorb all that delicious goodness – and so will you.

Try: Honey, soya and mustard chicken with warm samp-and-quinoa salad.

BRAISING

You can get away with using water if you season and sear the meat properly. Stock will definitely add flavour, but it’s not strictly necessary. Add a glug of wine or beer for extra oomph.

Try: Beer-braised lamb shank and rosemary veloute.

SOUPS

If you’re making a puréed soup, use water as you’ll be blitzing all your veggies into it anyway. Just remember to season it well. If you’re making a non-puréed soup, go with the stock. Add veggies, sausage or meatballs and you’re good to go.

Try: Tomato soup with toasted cheesy melt.

SAUCES

If you’re making a sauce using the “brown bits” from your pan, use stock. It’ll add body and colour to the few ingredients you’ve got to work with – salt, pepper, a deglazing agent (e.g. wine) and butter. Water will make it, well, watery.

Try: Beef fillet with café au lait sauce.

Discover more recipes using stock here.