Packed Lunch Broth
Either drink this soothing stock on its own to brighten up any time of day, or take it to work in a flask for lunch and pour it over a selection of finely sliced veggies or cooked meat or prawns. Thinly sliced carrots and baby spinach work particularly well with shredded cooked chicken. Just make sure you don’t take anything too chunky, as it won’t warm through in the broth.
|½ tbsp||oyster sauce|
|1 tbsp||fish sauce|
|1 tbsp||light soy sauce|
|1||spring onion, trimmed and bashed|
|2 sticks||of celery, roughly chopped|
|1 clove||of garlic, peeled and squashed|
|4cm||piece of fresh ginger, peeled and roughly chopped|
Place all the ingredients in a large saucepan and season with a generous pinch of pepper. Bring the ingredients to the boil over a medium heat and then reduce the heat and simmer for 15 minutes.
Strain the stock through a fine sieve, discarding all of the vegetables.
Tip: The stock will keep in the fridge for 3-4 days or you can freeze it for up to 3 months. (Freeze it in portions so you always have some on standby. Simply heat it gently in a saucepan to defrost.)