Ina Paarman's Concentrated Liquid Vegetable Stock 25g x 8 Piece

Store in a cool and dry place.

Boil the potatoes for 10 minutes in 2 cups (500 ml) of water, slice into thin rounds. Adjust oven rack to middle position and preheat oven to 180°C. Grease a medium ovenproof baking dish. Sauté the onion in the oil with Green Onion Seasoning. Cook, stirring frequently, until onion is soft and golden. Transfer onion to a bowl and add thyme. Add water, cream and Stock Sachets to now empty pan and bring to simmer over medium-high heat, scraping bottom of pan to loosen any browned bits. Transfer sliced potatoes to bowl with onion mixture, add grated carrots, toss gently to combine. Transfer to prepared baking dish. Carefully pour hot stock over vegetables. Drizzle Cheese Sauce over. Dot surface evenly with butter. Bake, uncovered for 35 – 45 mins until potatoes are tender and golden brown and the liquid has been absorbed. Garnish with fresh herbs.

In 1982, Ina left behind her lecturing career to start a cookery school in the family’s converted garage. The business got off to a slow start as people were not accustomed to paying to learn how to cook and Ina did not have a budget for advertising, and so her teenage sons were despatched on their bicycles through the neighbourhood to drop homemade flyers into people’s post boxes. But 7 years later, the school was hugely popular and Ina’s younger son, Graham, had finished a business degree and was about to do his chartered accountancy exam. He knew it was not the life he wanted, though. ‘Graham said to me, “Why don’t we go into business together? You can cook, and I can count!” recalls Ina.