Women Talking Takes Stock with Jessica Higgins

Women Talking Takes Stock with Jessica Higgins

Women Talking Takes Stock with Jessica Higgins – The hours we spend in the kitchen preparing food for the family can soon stack up, some may love this activity, but I for one do not. Therefore, when I was asked to try Take Stock, superior broths I jumped at the chance.

Take Stock as the name suggests is top-notch bone broth made from ingredients sourced from small-batch farming co-operatives in Norway, a nation with an unrivalled foodie provenance when it comes to championing ‘real’ food with an authentic, sustainable mandate!

Bone broth is nothing new, but like so many yesteryear traditions, we simply don’t have either the time or the will to slow-simmer bones for hours on end to extract every drop of hearty goodness.

Sustainable by nature, bone broth is saving unwanted offcuts and bones from the incinerator and turns them into one of the nutritious base foods that give nutritional depth to every recipe it touches, from a simple soup to a hearty full-bodied stew.

Take Stock broths are ambient, with a long shelf life, so perfect for the store cupboard and are available in beef, chicken, fish, or vegetable.

They have a transparent sourcing track record, a top-notch nutritional profile and impressively sustainable packaging.

Today’s supermarket shelves have never been more accommodating, with so many new categories of dietary needs and hot trends to delve into.

Yet, for all the exciting food refurbishment and rehabilitation taking place, it seems crazy that the stocks and gravy aisle remain largely lost in time, dominated by mass-market yeast or fat-based stock pots, riddled with nutritionally vacant, ultra-processed ingredients.

Take Stock has far-reaching appeal, bringing together well-informed foodies, from those who see bone broth as a must-have fine cooking building block to those who see it as nature’s medicine.

Bone broth is the original superfood thanks to high levels of protein, collagen, and amino acids, it is consumed to help digestive health and heal leaky gut syndrome, aid weight loss programs, promote better sleep, reduce inflammation, and improve joint and skin health.

Bone broth is an immune booster. It is estimated that up to 80% of our immune cells reside in our gut – preserving the integrity of our gut lining is vital to prevent leaking which can trigger inflammation and an autoimmune response where the body attacks itself.

Bone broth is great for your gut. Bone Broth contains collagen, gelatin and a bunch of amino acids, which nourish the intestinal lining and supports a healthy bowel. The amino acid glutamine helps heal the digestive system and prevent the leaky gut syndrome.

Bone broth supports your diet. Our broths are the perfect companion to most healthy diets and lifestyles such as keto (low carb), paleo, intermittent fasting, 5:2, Whole30, and of course the famous bone broth diet! Substitute our Broth for your normal beverage or a snack or meal replacement.

It is simple, delicious, and nutritious. Their award-winning products are made in small batches from natural ingredients to be enjoyed in a superfood soup, or as a hero, ingredient to enhance and upgrade any dish.

Women Talking Takes Stock with Jessica Higgins

‘Our blossoming business,’ explains Take Stock founder, Jess Higgins ‘is far and away the leading light bone broth on Amazon/online as well as a growing force within discerning London food halls and a growing resurgence of indie delis that criss-cross our island.  Thankfully food health and nutritional wealth have never been so prominent within consumer minds as they are today, which helps explains why speciality food providers like us have been able to build such ardent, loyalist followings.  However, we never lose sight of the fact that great taste sits at the epicurean epicentre of all we believe!’

If you are looking for a tasty idea, try this recipe at home:

Bone Broth Bolognese

Women Talking Takes Stock with Jessica Higgins

A delicious, hearty spaghetti Bolognese recipe featuring beef bone broth, for an extra hit of deep, savoury flavour.


1 tbsp olive oil

3 rashers smokey bacon, chopped

1 large onion, finely chopped

1 carrot, diced

1 stick celery, diced

2 garlic cloves, sliced

500g beef mince

2 x 400g tinned tomatoes or passata

2 generous handfuls of basil

1 tsp oregano

1 bay leaf

2 tbsp tomato purée

500ml Take Stock Beef Bone Broth

125ml red wine

400g spaghetti

50g parmesan, grated


Heat the olive oil in a large saucepan.

Add the bacon and fry until crisp

Reduce heat and add the onion, carrot, celery, and garlic cloves. Fry for 10 mins until soft.

Increase the heat to medium-high and add the beef mince, cooking for 5-6 mins until browned.

Add the tinned tomatoes, the roughly torn basil, oregano, bay leaf, tomato purée, Take Stock Beef Bone Broth and red wine.

Bring to a boil and simmer for around 1 hour, stirring so the bottom does not catch.

Cook the spaghetti in a pan of boiling water, along with a generous pinch of salt.

Drain the spaghetti and reserve some of the pasta water.

Combine the pasta and your bolognese sauce, adding a little pasta water if needed to loosen the sauce mixture.

Serve with parmesan and any remaining basil leaves.

Poppy Watt

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