A one-pot comfort classic, made lighter and richer with Carol's all-natural Chicken Stock. Tender chicken, mushrooms and garlic simmer together in a paprika-spiced sauce, finished with a splash of white wine and a spoonful of sour cream for that classic stroganoff tang. Simple, satisfying, and on the table in well under an hour - real flavour from real ingredients, no shortcuts needed.
An easy, all-in-one dinner built on Carol's all-natural Chicken Stock. Golden chicken thighs, fragrant curry paste and basmati rice simmer together in one pan, soaking up all that rich, real-food flavour. Stir through your favourite veg, finish with a dollop of yoghurt and a scatter of coriander - minimal washing up, maximum comfort.
A big-batch, freezer-friendly sauce built on Carol's all-natural Vegetable Stock. A rich puree of carrot, onion, celery and leek forms the base, deepened with mushrooms, courgette and aubergine, then simmered slowly with tomatoes and fresh basil until thick and full of flavour. Make a batch, freeze in portions, and you've got real, wholesome sauce ready for pasta night, grilled chicken or baked meatballs whenever you need it.
Low, slow, and absolutely worth the wait. This Korean-inspired pot roast takes a humble chuck steak and transforms it into something truly special - fork-tender, fall-apart beef braised in a deeply savoury sauce of gochujang, soy, ginger and garlic, all brought together with Carol's Beef Bone Broth. The result is rich, warming, and full of flavour with just the right hint of heat. It's the kind of dish that fills the kitchen with the most incredible smell for hours, then delivers on every bit of that promise at the table. Serve it over rice, pile it into wraps, or save the leftovers for a pot pie - it only gets better.
Some bowls just have everything - and this is one of them. Crispy-skinned salmon darnes, marinated in a punchy teriyaki and sesame glaze, sit on a bed of fluffy jasmine rice and are bathed in a rich, aromatic broth built on Carol's Chicken Stock, coconut milk, garlic, ginger and earthy mushrooms. A drizzle of peanut rāyu or chilli crunch finishes it off with as much heat as you can handle. It's a weeknight dinner that feels restaurant-worthy - deeply flavoured, nourishing, and genuinely satisfying. The broth alone is worth making on its own. But trust us, you'll want the full bowl.
Lamb & White Bean Chilli is a rich, warming twist on a classic, combining deeply flavoured lamb with smoky spices, tender beans, and a slow-simmered tomato base. The addition of beef stock enhances the depth, creating a hearty, satisfying dish with layers of savoury warmth and a gentle kick of heat. Balanced with a touch of sweetness and finished with fresh lime, coriander, and creamy feta, this chilli is perfect for relaxed evenings or feeding a crowd, served over rice or scooped up with crunchy tortilla chips.
