A litre of chicken-style vege stock, 2 tablespoons of apple cider vinegar, 4 tablespoons brown sugar, 5 cloves, a shake of thyme, a teaspoon or so of garlic.
And veges and meat, of course!
I didn’t end up putting the pumpkin in… the other veges I scooped out and put in the oven for about 40 minutes before serving.
I leftover stock I threw some lentils and rice in and let them soak it up… for a salty buy yum rice/lentil lunch dish. :P
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