We grow our own food in a suburban village in the North East of England. Follow us as we keep up the battle to be self-sufficient.
Monday, 27 October 2014
The bones, head and skin from the trout we had recently was not wasted. I boiled them up to make fish stock. A friend gave me a tub of anchovies recently so some went into the stock to make soup. I also added potatoes and onions. Once the soup was made, I added some of our goats milk and then blended it. Result - not bad.