CRAB/PRAWN STOCK

There is nothing intimidating about making stock – it takes 20 minutes, and part of having fun in the kitchen is making things yourself. You can make the stock in advance and freeze it.

MAKES AROUND 500ML

30ml extra virgin olive oil

500g small velvet crabs and/or shell-on prawns

1 bay leaf

1 stick of celery, diced

1 medium leek, diced

2 carrots, diced

½ an onion, diced

3 cloves of garlic, crushed

2 tablespoons tomato purée

200ml brandy

2 litres water

Put the olive oil into a large pan, then add the crabs and/or prawns and cook, squashing them down to release their juices. Add the bay leaf, vegetables and garlic and cook until they are really soft. Add the tomato purée and cook for a couple of minutes, then add the brandy and cook to evaporate the alcohol.

At this point, add the water to the pan. Cook for around 20 minutes, then pass through a sieve and leave to rest.