tag:blogger.com,1999:blog-5361462774485573650.post1938248802887432147..comments2023-04-03T13:17:16.430+01:00Comments on TEA, CAKE, AND SANDWICHES: Savoy-Cabbage and Salmon StewKatharinahttp://www.blogger.com/profile/06786694199786309060noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5361462774485573650.post-90477832673887466432010-10-14T09:26:21.724+01:002010-10-14T09:26:21.724+01:00:) think along the lines of 1/4-1/2 teaspoon for h...:) think along the lines of 1/4-1/2 teaspoon for half a pint of stock. You don't need much but it really adds depth to the stock. Obviously if you go overboard you'll end up overpowering the veggie-flavour...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5361462774485573650.post-13816365833706155532010-10-14T09:14:47.017+01:002010-10-14T09:14:47.017+01:00I can't think of what you mean... recipe looks...I can't think of what you mean... recipe looks interesting, although I'm a little skeptical about adding marmite to stock!Micknoreply@blogger.com