Bone Broth

We love using this bone broth as a base to a wholesome hearty broth, adding cooked lentils and lots of local, seasonal organic vegetables or simply drinking it on its own.

We show you how to make this (and give a taster!) on some of our Demi Demo Days in Somerset and London, click here to find out more.

  • 1 mins
    (plus 8 hours simmering time)
  • Serves 8
  • 3 pan
  • Intermediate


2kg beef bones – big ones with knuckles (lamb and chicken also work for this)

1 white onion cut in ½

½ bunch of thyme

2 cloves of garlic

2 carrots cut in ½ lengthways

1 bay leaf

Pinch of salt


If you’re nice to your butcher, he/she might be happy to give you a couple of large beef bones for nothing.

1. Roast off the bones in an oven at 190C for approximately 30 minutes or until nice and golden brown all over.

2. Place into a suitable pan and cover with cold water, then bring to a gradual, gentle boil and remove any impurities with a ladle as they rise to the surface.

3. Once it has come to the boil, reduce the heat and gently simmer for up to 6-8 hours. A slow gentle simmer is best. *In our canteen kitchen, we are lucky enough to have ovens that we can cook this in overnight. You could do this at home if you had an Aga, for example.*

4. Once cooked, remove from the stove and pass through a very fine sieve then leave to cool. Once cool, move to the fridge – it should set almost to a jelly consistency.

5. Warm through and drink a cup of this every day or use in your cooking to increase the nutritional benefits all round.


Make a large pot of this delicious broth once a week and keep it in the fridge – simply reheat when you want to have a cup

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