Vegetable stock cube

A common measure is one cube dissolved in 500 ml boiling water, but cubes differ in strength, so use the amount on the packet if it gives a different ratio. Crumble the cube into the water and stir until no pieces remain.

Yes. Crumble it into the pot and stir well, or dissolve it in a little hot water first for more even distribution. Taste the stew before adding salt, as the cube is already salty.

Dissolve it in the water you will cook the rice in, or in the water for pasta, then taste before seasoning. For pasta, this seasons the cooking water; it does not replace a sauce or make the pasta absorb all the stock.

Use it to flavour lentil soup, minestrone, risotto, casseroles and gravy. For risotto, dissolve the cube in hot water and add the stock a ladleful at a time, keeping it warm as you cook.

Keep the cubes in their wrapper or an airtight container in a cool, dry cupboard. Moisture can make them soften or clump; once dissolved, treat the stock like any other cooked liquid and refrigerate it promptly.

Use ready-made vegetable stock or bouillon, or simmer onion, carrot and celery in water and strain it. Vegetable stock is much less concentrated than a cube, so use it as the cooking liquid rather than expecting one spoonful to give the same flavour.

Do not assume every vegetable stock cube has the same ingredients: some contain celery, wheat, milk or other allergens. Check the ingredient and allergen information on the specific packet, and choose a suitable alternative if needed.