Bison is very lean, so the addition of fat is necessary for flavour. Pork fat must be completely frozen as it has a soft texture. However, make sure bison meat is only partially frozen.

A very popular recipe, this paste can be used to make a quick curry with the meat of your choice. It is a must-have ingredient to keep in your kitchen and this recipe makes plenty - will store for up to a month in the fridge, or frozen in small batches for up to three months.

The salt in this recipe is used as the preserving agent. When mixed with water, the stock does not taste too salty. If you wish to decrease the salt in the recipe, you must store the stock paste in the freezer.

The cling wrap can be lightly oiled to prevent it from sticking to the rising dough.

To achieve a uniform result, cut meat in evenly sized pieces (no larger than 5 cm cubes).

The salt in this recipe is used as the preserving agent. When mixed with water, the stock does not taste too salty. If you wish to decrease the salt in the recipe, you must store the stock paste in the freezer.

You can make your own Celery salt using leftover celery leaves - refer to the recipe on Cookidoo®.

You can use any kind of meat (e.g. beef, pork, lamb, poultry).

Bring a large pot of water to boil. Add ramen noodles and immediately reduce stove temperature to avoid overboiling while keeping the water boiling then cook for 5 minutes. Drain noodles using Varoma dish. Rinse under cool water.

You can use any kind of meat (e.g. beef, pork, lamb, poultry).

The cubes can be defrosted, one at a time and used as needed. For instant use, add to boiling liquid.

You can buy fish bones from your local fishmonger. You can also use fish heads; it will give the stock a darker colour.

1 tbsp stock paste is roughly equivalent to 1 store-bought meat stock cube.