Homemade is best, and you can store vegetable offcuts in the freezer until you have a nice full bag for making stock.
Wasserman suggests turning to red miso, dark soy sauce or Marmite to get the required colour and depth of flavour, while also keeping the children on side. A good-quality, rich red wine or port reduced to a whisper will give colour, sweetness, a hint of acidity and a generous splash of luxury, she adds...
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