Discover some of Marie’s favourite recipes, from new dishes to old family favourites, all lovingly prepared in Ondine cookware.




Serves 6 people

3kg bones

6 litres spring or filtered water

4 diced carrots

4 celery sticks

2 leeks

Half an onion

2 cloves of garlic

Pinch of salt and pepper

Apple cider vinegar

Bay leaf or dried herbs (optional)


1. Place the bones in the stockpot. Add a splash of apple cider vinegar which helps draw out the minerals from the bones.

2. Add vegetables and stir for about 10 minutes.

3. Add water and simmer for a minimum of 6 hours, but you can leave it to simmer on a low heat for up to 36 hours. Beef and lamb bones will need longer than chicken.

4. Skim off any foam that rises to the top with a spoon.

5. The broth will keep for about a week when refrigerated. You know you have a good bone broth when the liquid becomes gelatinous in the fridge.


The bones are packed with vitamins, minerals and collagen and this broth is full of healthy fats to support the absorption of vitamins and protect the gut: a vital part of a healthy immune system. I recommend a comforting bone broth for both adults and children.

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